Turkey Chili
Now that fall is in full swing, hearty bowls of chili are just the thing to keep you warm and toasty. This turkey chili recipe is so satisfying that you'll most definitely not be craving a sweet treat before bed. You can eat this meal without a side or pair it with a cup of cooked pasta, rice, or a baked potato.
Ingredients
- 2 cloves garlic pressed and minced
- 2 tbsp non-GMO canola oil
- 1 small yellow onion chopped
- 1 lb ground lean turkey, bison, or beef
- 1 15 oz can chickpeas (no-salt-added)
- 1 15 oz can kidney beans (no-salt-added)
- 1 25 oz jar tomato sauce (no-salt-added)
- 2 tsps dried oregano
- 2 tsps Italian seasoning
- 2 cups organic frozen corn, or mixed peas, corn, and carrots
Instructions
- In a large, nonstick saute pan over medium heat, cook the garlic in the canola oil for 2-3 minutes, stirring frequently. When the garlic is fragrant, add the onion and stir for 3 minutes, or until caramelized. Add the protein (turkey, bison, or beef) and brown thoroughly.
- Mix in the chickpeas, kidney beans, tomato sauce, oregano, and Italian seasoning.
- Add the frozen vegetables last to prevent them from getting soggy. When the vegetables are warm and cooked through, the dish is ready to eat.
- Let cool and portion into four 2-cup servings. Freeze two servings in Pyrex glassware for an easy meal in the future. Refrigerate the third portion for a tasty meal.
Variation
- Top your dish with a dollop of full-fat Greek yogurt or a sprinkle of shredded cheddar cheese.
Tried this recipe?Let us know how it was!
