It's National Chili Day!

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Incredible, perfectly spiced healthy chili made with lean ground turkey, kidney beans and corn. This version is simply the BEST!

Ingredients

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken breast (at least 90%) - (Vegetarian? Try lentils, peas or textured vegetable protein)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can no-salt added diced tomatoes
  • 1 cup shredded sweet potato
  • 1 1/4 cups low-sodium chicken broth - (Vegetarian? Use vegetable broth)
  • 2 (15 oz) cans low-sodium dark red kidney beans, rinsed and drained (or 1 can black beans and 1 can kidney beans - your choice!)
  • 1 (15 oz) can no-salt added sweet corn, rinsed and drained (or 1 package unsweetened frozen corn)

Instructions

  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 
  2. Add in ground turkey and break up the meat; cooking until no longer pink. 
  3. Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  4. Add in tomatoes, chicken broth, kidney beans, corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like.
  5. Makes 6 servings, about 1 1/2 cups each.

Chili tip: Brighten flavors with acidic ingredients. Adding a splash of lime juice or cider vinegar to your chili at the end of cooking helps to brighten the dish and add another layer of complexity to the flavor.

For topping: cheese, avocado, diced red onion, cilantro, plain Greek yogurt (tastes like sour cream)

Add whole grains: try brown rice, quinoa, wheat berry or bulgar


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