2 Bean Turkey Chili (Husband Approved)

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2 Bean Turkey Chili

(adapted from Shrinking Kitchen)

Serves 6 generously

Gather: 1 tablespoon olive oil

1 pound ground turkey breast

1 bell pepper (your choice of color)

1 medium yellow onion, diced 2 cloves garlic, minced

1 15.5 ounce can low sodium diced tomatoes, with juice

1 15.5 ounce can low sodium black beans, drained

1 15.5 ounce can low sodium pinto beans, drained

1 tablespoon cumin

1 tablespoon chipotle chili powder

1/2 tablespoon epicure taco seasoning

3 teaspoon salt

Step by Step:

  1.  Heat olive oil over medium heat in a dutch oven or large, heavy pot.
  2.  Add onion, bell pepper , cook until softened.
  3.  Add garlic, cook for another minute.
  4.  Throw the ground turkey into the pot, break up and work into the vegetables.
  5.  Brown the turkey.
  6.  Add the cumin, chili powder and salt. Stir to combine.
  7.  Add the tomatoes and beans.
  8.  Bring to a low boil then reduce to a simmer for at least 20 minutes. You can simmer on the stove for a few hours if you’re so inclined.
  9.  Ladle into bowls and serve with toppings eg. low fat shredded cheddar and light sour cream. Cilantro, baked tortilla chips and avocado are also wonderful.

Leftovers are great made into a taco salad- pour chili over salad greens and some tortilla chips.

3 thoughts on “2 Bean Turkey Chili (Husband Approved)

  1. Jess

    I find if you add 2-3 tablespoons of water/chicken stock/ liquid from the tomatoes to the ground meet when you put it in the pot it breaks up a bit easier.

  2. Tami T

    Made this for my boyfriend tonight and He LOVED IT!! He had two big servings. The only tweak I made was to add a small can of tomato paste.

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