Pinned on May 14, 2014 at 12:39 pm by admin

Turkey-Bean Chili 



1 tablespoon extra-virgin olive oil

1 cup finely chopped celery

1 cup finely chopped carrots

½ green bell pepper, finely chopped

1 cup finely chopped red onion

2 tablespoons tomato paste

3 large garlic cloves, minced

1 pound ground turkey

1 tablespoon mild chili powder

1 teaspoon cumin

2 teaspoons dried oregano

½ teaspoon Kosher or sea salt

¼ teaspoon black pepper

1 (15 -ounce) can diced tomatoes (try fire-roasted)

1 (15 -ounce) can red kidney beans, rinsed and drained

1 (15 -ounce) can Cannellini or white Navy beans, rinsed and drained

1 cup low-sodium chicken or vegetable broth


1. In a large pot, heat the olive oil over medium heat. Add celery, carrot, bell pepper, and onion. Cook until soft, stirring occasionally. If vegetables start to brown, turn the heat down a bit. 2. Add tomato paste, and cook 2 minutes stirring continuously. Add garlic, and cook 1 minute.

3. Add turkey to the pot. Break up turkey with the back of a wooden spoon or spatula while it cooks. Cook until turkey is no longer pink. Add chili powder, cumin, oregano, salt, and pepper. Cook 2 minutes, allowing spices to release their flavors. Stir once or twice. 4. Add the tomatoes, beans, and broth. Cover and heat until chili is hot and bubbly.



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