October 13, 2013

Turkey Chili

Happy fall, y'all! We've had a streak of rain this week, so it has been perfect chili weather. This recipe is best made at least 24 hours prior to serving. Serves 8-10. Recipe adapted from Tone it Up.

  • 1 pound ground turkey (I used 93% lean)
  • 1 Tbsp. EVOO
  • 1 sweet onion, diced
  • 2 cups button mushrooms, diced
  • 1 green bell pepper, diced
  • Ground Cumin, to taste
  • Cayenne, to taste
  • Chili powder, to taste
  • 2 (7 oz.) cans medium diced green chilies
  • 1 large can whole tomatoes (do not drain)
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  1. In a 5-qt. cast iron pot, brown the turkey over medium-low heat in the EVOO. Once turkey is cooked, add in the onion, mushrooms, and bell pepper. Cook for about 5-7 minutes, or until mushrooms and bell peppers are soft.  
  2. Add spices (I did a few taps of each), chilies, tomatoes and beans. Reduce heat to low. Cover and let chili simmer for 20 minutes.  
  3. Turn heat off; let chili come to room temperature. Store in the fridge overnight. Reheat the next day 30 minutes prior to serving. Enjoy!

*Sorry for the iPhone pics :(