chill(i) out. [lean turkey chili w. kidney beans]

Before this unexpected (and for me, unwanted) heat wave struck, I decided to make turkey chili, as I figured it would be a nourishing and simple meal that would last through the week. I’ve become quite fond of leftovers because it gives me a break from cooking, and provides a homemade lunch to bring to work—ultimately saving me some money!

I used a few different turkey chili recipes as a starting point, and then made my own alterations. This recipe was extremely easy to make and had an abundance of flavor, with just the right amount of kick from the chili powder.

My thoughts and prayers are with Japan. <3

Recipe:

2 tsp. organic olive oil

1 lb. lean ground turkey

1 medium yellow onion, chopped

1 cup homemade chicken broth

1 (24 oz.) can Heinz crushed tomatoes

1 (24 oz.) can Heinz diced tomatoes

2 (14 oz.) cans kidney beans, drained and rinsed (1/2 mashed)

1 (15 oz.) can black beans, drained and rinsed

1 tbsp. garlic, minced (about 4 cloves)

4 tbsp. chili powder, plus more to taste

2 tsp. paprika

1 tbsp. dried oregano, plus more to taste

2 tsp. ground cumin

Salt and pepper, to taste

Directions:

Heat large pot then add olive oil. Once warm, add chopped onions and minced garlic and cook until aromatic, translucent and lightly browned. Add ground turkey to mixture and cook until evenly browned.

Add homemade chicken broth to pot. Mix in both cans of tomatoes, kidney beans (1/2 whole, 1/2 mashed) and black beans. Season with chili powder, paprika, oregano, cumin, salt and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer 30 minutes, or more. Add more seasonings as needed.

Ladle chili into bowl and top with a dollop of light sour cream and a sprinkle of shredded cheddar cheese, if desired.