Turkey Chili

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

2 Tablespoons avocado oil (may substitute olive, canola, or vegetable oil)

1 large yellow onion (diced small (about 1 ½ cups)

1 red bell pepper (diced small)

1 Tablespoon minced garlic

1 lb ground turkey

1 Tablespoon chili powder

1 Tablespoon ancho chili powder

1 ½ teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon onion powder

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

¾ teaspoon table salt

2 Tablespoons tomato paste

1 Tablespoon Worcestershire sauce (may substitute coconut aminos)

2 - 15 oz cans dark red kidney beans (lightly rinsed and drained)

14 ½ oz fire roasted tomatoes (undrained)

4 oz green chilis (undrained)

1 cup chicken broth

Toppings: we like sour cream (avocado, corn chips)

Directions

Heat oil in a dutch oven or large pot over just above medium heat.

Add onion and pepper and cook several minutes, until softened.

Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add ground turkey and cook until mostly browned but some pink still remains. Add all spices (chili powder, ancho chili powder, smoked paprika, cumin, onion powder, black pepper, cayenne pepper, and salt) and stir until well distributed through the turkey/veggies.

Make a small space in the bottom of your pan and add the tomato paste. Cook this, stirring occasionally, about 30-60 seconds (until caramelized and deeper in color).

Add Worcestershire sauce, beans, tomatoes, and chilis.

Slowly drizzle in chicken broth, stir well, bring to a simmer.

Allow chili to simmer for 30 minutes before serving (flavor develops as it simmers!).

Serve warm, topped with desired toppings (don’t skip the sour cream!)

Nutrition

• Calories: 192 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 42 mg
• Sodium: 732 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 21 g