This time of year I'm all about soups and chili and pretty much anything that is hot and in a pot. This turkey chili really hits the spot and makes me feel just a smidge healthier than regular chili made with ground beef. And since it's the new year I figure people ae on that "eat healthy" kick, so here you go.
- 2 lbs. lean ground turkey
- 48 oz. low sodium chicken broth
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 1/2 cups sweet peppers, diced
- 1 cup frozen yellow/white corn
- 1 can white kidney beans, drained
- 1 can Great Northern beans, drained
- 8 oz. can diced, mild green chilies
- 1/2 cup fresh parsley, chopped
- 1 tsp. cumin
- 1 tsp. chili powder
- salt & pepper – to taste
- olive oil
- In a large pot or dutch oven, heat olive oil and saute onion, garlic and sweet peppers until just soft, about 3 minutes.
- Add turkey and cook until turkey is cooked through.
- Add the rest of the ingredients and stir to combine.
- Bring to a boil then reduce to a simmer.
- Cover and simmer for 30 minutes.
Build a fire in the fire place, fill a bowl and discover the wonder of chili on a cold winter day.
Find more from Stephanie at www.hugskissesandsnot.com.