The turkey makes this chili lighter and less fatty than beef chili, but it still has plenty of flavor.
Prep time: 60 minutes
1 tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, cored, seeded, and diced into 1/2-inch pieces
1 medium green bell pepper, cored, seeded, and diced into 1/2-inch pieces
2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1/4 c. mild chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of pinto beans, drained
1 tsp. dried oregano
1 9-oz. box of frozen corn
Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey and cook, stirring often, until the turkey has lost its pinkness and is cooked through - about 2 minutes.
Add the garlic and cook 1 minute.
Add the chili powder and cook, stirring continuously, for 1 minute.
Add the tomatoes, beans, oregano, and salt and stir well to combine.
Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
Add the frozen corn, stir to combine, and cook 10 minutes more.
Serving size: 1 1/4 cups
Nutritional analysis (per serving):
Lean turkey meat was used in this analysis.
30 g protein
13 g fat
531 mg sodium
138 mg calcium
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Serve with rice, which you can start preparing once the chili is simmering.