Turkey Chili
When meal planning, it's a great idea to cook the main protein in bulk, and use it in a variety of recipes throughout the week. Saves so much time! This chili makes a large batch.
Ingredients
- 4 tsp olive oil divided
- 2 lbs ground turkey breast
- 1 cup onion chopped
- 4 cloves garlic minced
- 1 jalapeno seeded & diced
- 1/4 cup chili powder
- 2 tbsp ground cumin
- 2 tsp dried oregano
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 2 28oz canned diced tomatoes
- 2 15oz canned red kidney beans rinsed and drained
- 2 15oz canned black beans rinsed and drained
- shredded cheese
- sour cream
- green onions chopped
Instructions
- Heat 2 tsp of the oil in a large stockpot over med-high heat. Add the ground turkey and cook until browned and cooked through, 5-7 minutes, breaking up any clumps. Transfer to a bowl and set aside.
- Heat remaining 2 tsp oil in the same pot, over medium heat. Add the onion, garlic, and jalapeño and cook, stirring until tender and golden, about 4 mins. Return the turkey to the pot and add the chili powder, cumin, oregano, bay leaves, salt and red pepper and stir to coat the vegetables and turkey with the seasoning.
- Add the tomatoes, broth, tomato sauce and both beans and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for at least 30 minutes and up to 2 hours.
- Discard the bay leaves, ladle the chili into bowls and top with the cheddar, sour cream and onions. Serve about 4 cups of chili for this meal.
- Use leftovers in other meals for the week including burritos, lasagna filling or stuffed bell peppers
Notes
recipe from Quick Fix Meals by Robin Miller, pg 128