Fall is perfect for soups, stews, and chili. Here is one of our family favorites that is quick and easy!
Ingredients
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2 tablespoons vegetable oil (I used Extra Virgin Olive Oil)
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1 onion, chopped (about 1 cup)
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2 cloves garlic, minced
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1 1/4 pounds ground turkey
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2 tablespoons chili powder
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground cumin
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1 (15 ounce) can black beans, drained
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1 (15 ounce) can pinto beans, drained
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1 (14 ounce) can diced tomatoes
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1 to 2 cups chicken broth
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1 cup frozen corn kernels, thawed
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Salt to taste
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OPTIONAL TOPPINGS
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1 cup sour cream
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1 cup shredded cheddar cheese
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Instructions
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Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté, stirring occasionally for about 3 minutes until onion softens. Increase heat to medium-high, add ground turkey and stir, breaking up large pieces with the back of a wooden spoon. Add the chili power, black pepper, and cumin; stir and continue to break up the meat to incorporate the spices. Allow mixture to cook for 5 more minutes, stirring occasionally.
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Add the black beans, pinto beans, tomatoes, 1 cup of chicken broth, and corn. Taste and add salt if needed. Continue to cook for 5 to 10 more minutes, stirring occasionally. Add more broth if the chili is too thick. To serve, ladle chili into bowls. If desired, top with a dollop of sour cream and a sprinkle of cheddar cheese.
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Enjoy!
Yum!
ReplyDeleteThanks for the recipe,
Meredith
YAY! we have friends coming on Saturday to our cabin and I was going to make a chilli thingy, I have turkey mince I had no idea what to do with - win, win Jo xx
ReplyDeleteThat looks yummy.
ReplyDeleteI Just found your blog. Love it!
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