Winter chill is in the air, which makes it a perfect time to get a pot of this hearty and heart-healthy Turkey Chili cooking. It’s loaded with lycopene, vitamin C, iron and other micronutrients to support your immune system this flu season. Serve it alone or over brown rice with a crusty multigrain baguette and salad.
Try It You’ll Like It Turkey Chili
3 Tb. olive oil
1 lb. ground turkey breast (or lean ground beef)
2 Tb. chili powder
1 tsp. cumin
½ Tb. cinnamon
1 large red onion, chopped
1 bell pepper, chopped (any color)
1(28 oz.) can crushed tomatoes
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans
½ tsp. ground black pepper
½ tsp. sea salt
- Heat olive oil in large pot or pan over medium high heat. Add the turkey meat. Brown the meat while stirring it and breaking it up with a wooden spoon or spatula.
- Add all the seasonings (chili powder, cinnamon, cumin) as well as the chopped onion and peppers. (Reserve about ¼ of the onion to put on top of chili if desired.) Cook about 10 minutes.
- Add both types of tomatoes and black beans and bring to bubble.
- Reduce heat to low and let chili simmer for 10 minutes. Add salt & pepper to your taste. Remove from heat and serve.
Serving suggestion: Top with finely chopped onions, fresh cilantro and shredded cheddar or monterey jack cheese if desired.
Serves 4-6
