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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I am definitely a chili-lover, and decided to try a healthier variation of my regular chili and add ground turkey instead of my usual ground beef. Definitely a keeper! Even better with some sour cream and shredded cheddar. To keep it healthier for my current diet, I did not add much turkey. If you are a meat lover, I suggest you add a little more ground turkey, maybe about a pound. You could even do half ground turkey and half ground beef. Ingredients:
1 bell pepper |
1 medium onion (i use vidalia) |
4 -5 stalks celery |
10 ounces ground turkey |
1 (15 ounce) can light kidney beans |
1 (28 ounce) can diced tomatoes (i use petite diced) |
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
1 teaspoon chili powder |
1 teaspoon cumin |
salt and pepper |
Directions:
1. Chop up bell pepper, onion, and celery. Add to a stock pot with some olive oil.
2. Saute for about 20 minutes on medium-high heat, stirring occasionally, until vegetables begin to break down a little.
3. While vegetables saute, brown the ground turkey in a separate skillet, just until there is no pink.
4. Add both cans of tomatoes to the vegetables, stir.
5. Drain ground turkey and add to the pot.
6. Add the chili powder, cumin, salt, and pepper.
7. Simmer for 1-2 hours, or longer if preferred.
8. Enjoy!
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