Best Ever Turkey Chili
Heather Watson
ingredients
- 3 Tbsp (45 ml) olive oil
- 1 1/2 lb (680 g) ground turkey
- 1 large onion, diced
- 2 cups (500 ml) roasted red peppers, chopped
- 6 celery stalks, diced
- 2 cups (500 ml) black beans, drained and rinsed
- 1 Tbsp (15 ml) garlic, minced
- 2 cups (500 ml) red kidney beans, drained and rinsed
- 6 Tbsp (90 ml) chili powder, or adjust to taste
- 4 cups (1 L) diced tomatoes with juice
- 2 tsp (10 ml) each ground cumin, dried oregano, dried basil
- 1/2 cup (125 ml) tomato paste
- 1/2 tsp (2 ml) cayenne pepper, as desired
- 2 cups (500 ml) frozen corn
- 1 bay leaf
- Salt and pepper to taste
- 1 jalapeno pepper, diced (optional)
directions
- 1
In a large pot on the stovetop, heat olive oil at the medium setting and then sautée onion and celery until sofetned. Add spices and sautée for 5 more minutes until mixture is fragrant. Add ground turkey and sautee until meat is cooked and slightly browned.
- 2
Coat the inside of a slow cooker with cooking spray, and mix turkey, onions and celery with the remaining ingredients. Stir to combine.
- 3
Cover and cook 8 hours on low or 4 hours on high.
notes
Accompaniments: Enjoy with pita chips and a dollop of sour cream or a sprinkle of shredded cheddar.
Source: Windsor Star (Oct. 14/09)
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