Hearty Turkey Chili
This hearty chili boasts kidney beans, lean turkey and lots of vegetables. It will also tingle your taste buds, as it's well-seasoned and sprinkled with scallions.
Makes 6 servings
1 sprays cooking spray
1 tsp canola oil
1 large onion, chopped
2 cloves medium-size garlic cloves, minced
1 lb turkey, ground, 93% lean/7% fat, raw
2 medium carrots, thinly sliced into rounds
2 tbsp chili powder
1 tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp ground cumin seed
2 medium tomatoes, chopped
1 cup canned tomato sauce
1 cup canned chicken broth
1 1/2 tbsp apple cider vinegar
1 1/2 cups cooked kidney beans, rinsed and drained
1 medium green pepper, chopped
1/2 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup scallions, chopped
Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.