The first spring trees are starting to bloom and it is finally staying light outside long enough for me to get home from work. To me, these are the first signs that winter is giving way to the new season. But don’t let that fool you for one second, because it still feels like winter in the PNW. My plan is to make the most of these last few weeks of cooler weather with comfort foods cooking in the kitchen. First on the list is our favorite hearty turkey chili!!
We are huge fans of soups and stews in our house and this one is definitely a staple. But seriously y’all, it is so good!! Over the years it has changed a bit here and there and been tweaked in all the right ways.
Eating cleaner and healthier doesn’t mean that you have to give up all of your favorite comfort foods. It just means that you should try to make some conscience choices to lighten up your past go-tos. Subbing leaner proteins, adding in all the veggies and incorporating fiber to even out those carbs.
Being from Texas, chili is king and it usually includes lots of red meat. Whether it is ground beef, steak or (my personal favorite) brisket, Texas has the beef! So changing that out for lean turkey was a no brained for lightening the load. Then adding lots of veggies, two types of beans and focusing on the spices to give it life are key. BUT, one of the best things about chili is that everyone can customize their bowl with tons of different garnish options!
Garnish Options
- Avocado
- Shredded Cheese
- Fresh or Pickled Jalapeno
- Green Onion
- Sour Cream
- Cilantro
- Lime Wedge
- Tortilla Chips
- Fritos (pro tip: using “scoops” as a spoon)
Chili is a dish that is so versatile and everyone has “their” way of making it. That is why I love this hearty turkey chili that creates a base loaded with veggies that people can make their own in the end.
How do you like your chili?
Enjoy,
XO
Callie
Hearty Turkey Chili
Ingredients
- 1 TBSP Olive oil
- 1 Large onion, chopped
- 2 garlic cloves, minced
- 2 Medium carrots, diced
- 1 Lb ground turkey
- 2 TBSP Chili powder
- 1 TBSP Paprika
- 1 tsp Ground cumin
- 1½ tsp Red pepper flakes
- 1 28 oz can of whole peeled tomatoes
- 1 Cup Chicken broth
- 1½ TBSP Apple cider vinegar
- 1 15oz can of cooked kidney beans Rinsed and drained
- 1 15oz can of cooked black bens rinsed and drained
- 1 Medium bell pepper, chopped
- 1 Jalapeño, seeded, and diced (optional)
- salt and black pepper to taste
Garnishes
- Avocado, chopped
- Cheddar cheese, shredded
- Sour cream
- Fritos corn chips
Instructions
- Heat a large pot coated with olive oil over medium high heat, add onion and sauté until soft. Add garlic and carrots and cook until softened.
- Add ground turkey and brown meat, about 5 minutes. Stir to break up lumps.
- Add chili powder, paprika, cumin and red pepper flakes, broth, and vinegar. Add the tomatoes, breaking them up by squeezing with your hands as you add them to the pot. Pour in the juices from the can as well. Bring the mixture to a boil and then reduce heat. Cover and simmer until meat is tender, 30-45 minutes.
- Add beans and peppers. Simmer, uncovered until peppers are done, about 10 minutes. Season to taste.