by Kelsi Roth, Graphic DesignerThis 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.
Ingredients:
1 pound 93% lean ground turkey1 medium onion, chopped1 green or red bell pepper, seeded and chopped3 cloves garlic, mincedΒΌ cup Worcestershire sauce3 tablespoons chili powder1 tablespoon paprika1 tablespoon cayenne 2 teaspoon ground cumin2 teaspoons dried oregano2 (15-ounce) cans no salt added black beans, drained and rinsed2 (15-ounce) cans no salt added kidney beans, drained and rinsed2-3 chipotle peppers in adobo sauce (optional, depending on desired heat level)24 ounces low-sodium beef brothQueso Fresco & Fresh Cilantro (optional, for topping)
Directions:
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!