- 1 Tbsp. olive oil or canola oil
- Medium yellow onion, chopped
- Kosher salt and freshly ground pepper
- 4 cloves garlic, peeled and thinly sliced
- 1 lb ground turkey (90% lean is best)
- 1 Tbsp. chili powder
- Medium carrot (about ¼ pound), peeled and chopped
- Medium red bell pepper (about ¼ pound), cored and chopped
- 15 -oz can kidney beans, drained and rinsed
- 28 -oz can chopped tomatoes
- 1 cup low-sodium chicken broth
- TO GARNISH (optional)
- Bag shredded cheddar cheese
- Baguette, for dipping
- Container sour cream
Heat the oil in a large pot over medium heat. Add the onion (diced), season with salt and pepper, and cook, stirring occasionally, until the onion is just starting to soften, about 2 minutes. Add the garlic (sliced) and cook, stirring often, just until the garlic is fragrant, about a minute.
Add the ground turkey, chili seasoning, and more salt and pepper. Use a spoon to break up the turkey and coat it evenly with the chili seasoning. Cook, stirring occasionally, until the turkey is lightly browned, about 4 minutes.
Add the carrot (chopped) and red bell pepper (cubes), stir everything together, and cook just until the red pepper is starting to soften, about 2 minutes. Add the kidney beans, chopped tomatoes, and chicken broth, season with more salt and pepper, stir, and turn the heat up to bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, for 50 to 60 minutes, until the chili has thickened and all the vegetables are soft.
Serve with cheddar, crusty bread, and sour cream, if you want. Let the leftovers cool completely before storing in an airtight container in the fridge or freezer.
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