The weather has changed drastically around this way. Yesterday it was 25 degrees, eek. It’s quite an adjustment for this California girl. Luckily, I have the perfect recipe that helps warm me up on these cold winter days and nights. It can be made with the use of a crock-pot (which is preferred because it gets all those flavors bursting) or you can throw all the ingredients in a regular pot if you don’t have the time to let it cooks for hours.
Turkey Chili Recipe
1 lb. ground turkey
1 medium onion, chopped
3 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 can of kidney beans (drained and rinsed)
1 jalapeño, chopped (feel free to take out the seeds depending on how much spice you want)
24 oz vegetable broth (I used the Trader Joe’s brand)
2 10 oz cans of diced tomatoes and green chiles
1 6 oz can of tomato paste
2 tbsp Chili powder
1/2 tsp black pepper
1/2 tsp salt (optional, there’s already enough sodium here in my opinion)
1 tsp garlic powder
What To Do
1. Cook the ground turkey, minced garlic cloves and onion in the appropriate sized skillet (I used a large skillet).
2. Add the ground turkey, onion and garlic mix into a crock pot.
3. Add all of the other ingredients into the crock pot and stir well but gently so you don’t break up the beans. Set the crock-pot on low for 4-6 hours (I let my batch cook for 5 hours).
*Note, if you don’t have a crock-pot, follow the steps above with a regular pot and bring to a boil and reduce to low heat and simmer uncovered, stirring occasionally for about 30 minutes*
This makes about 8 one cup servings. Approximate nutritional information: 208 calories per cup, 7.9 grams total fat, 18.9 grams carbohydrates, 14.6 grams of protein, 5.5 grams of fiber