Easy & Light Turkey Chili
by Kelsi Roth, Graphic Designer
This turkey chili is a lightened up version of the classic, perfect for cooler fall weather. This large batch makes 12 1-cup servings and heats up well for leftovers. Simple ingredients mean easy last-minute substitutions, too! Out of kidney beans? Substitute cannellini. No ground turkey? Try lean beef or shredded chicken.
1 pound 93% lean ground turkey
1 medium onion, chopped
1 green or red bell pepper, seeded and chopped
3 cloves garlic, minced
¼ cup Worcestershire sauce
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cayenne
2 teaspoon ground cumin
2 teaspoons dried oregano
2 (15-ounce) cans no salt added black beans, drained and rinsed
2 (15-ounce) cans no salt added kidney beans, drained and rinsed
2-3 chipotle peppers in adobo sauce (optional, depending on desired heat level)
24 ounces low-sodium beef broth
Queso Fresco & Fresh Cilantro (optional, for topping)
In a large, nonstick pot over medium-high heat, brown the turkey until no longer pink, breaking up with a wooden spoon.
Add the onion, bell pepper, and garlic; stir and cook for about 3 minutes, until fragrant and onions are slightly soft. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, paprika, cayenne, cumin, and oregano. Allow to cook an additional 5 minutes, stirring occasionally.
Reduce heat to low, stir in the beans, peppers, and beef broth. Cover, and simmer for about 35 minutes. Serve hot and top with queso fresco and fresh cilantro!