I actually don’t know how to make a small batch of chili, so we always have days worth of leftovers. In fact, I often end up freezing half of the batch so that we don’t get sick of it and so that I have a quick fall-back on lazy days when I don’t feel like cooking.
This recipe can easily be made with ground beef if you’re not nuts about turkey, but I had the turkey in my freezer so that’s what I used!
Now, I consider this to be a “clean” recipe even though I’m sure purists will disagree with me. By all means, if you have the time to buy dried beans and fresh tomatoes and cook them at home so you have more control over your ingredients, do what you feel is best! I am personally okay with using the canned options for convenience.
I like my chili to have a good little kick because spicy food has health benefits, but you may want to tame it down for your tastebuds.
Lean & Easy – Turkey and Bean Chili
1 lb. 93% lean ground turkey
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper
15 oz can black beans, drained and rinsed
15 oz. can dark red kidney beans, drained and rinsed
15 oz. can white beans, drained and rinsed
15 oz. can petite diced tomatoes, with juice
(2) 28 oz. cans crushed tomatoes
1/2 T. garlic powder
2 T. chili powder
1/2 t. chipotle chile pepper
1 T. cumin
1/4 t. cayenne pepper
1 T. paprika
2 t. sea salt
First up, toss your chopped onion and bell peppers into a large pot.
Add ground turkey to the pot, brown everything together and drain.
Pop open those cans. Drain and rinse the beans. Add all other ingredients to the pot.
Stir it up. Heat it up. Serve it up and enjoy!
A satisfying portion of this meal for me is 1 cup of chili topped with 1 T. sour cream, sliced scallions and chopped fresh cilantro.
You can keep leftovers in the fridge for up to 3 days, or store in the freezer for up to 6 months.