Enjoy a healthy turkey chili on a cold fall afternoon! I learned this recipe when I was on a diet last year and adapted it to my liking. It also comes in handy when Kyle’s parents visit since they don’t really eat meat. I was originally scared of the ground turkey but in something like chili, you really can’t taste the difference. And, it’s a lot healthier!
Look at those beautiful colors!
- Ground turkey
- Bell peppers (any colors you like)
- Jalapeno pepper
- Fresh Cilantro
- Cubanelle Pepper (optional)
- Tomatillo peppers or habanero peppers for some heat!
- Spanish Onion
- Ancho Chili Powder (has a better flavor over regular chili powder in my opinion)
- Can chopped tomatoes
- Can tomato sauce (if necessary I like my chili on the thicker side)
- Tomato paste (if necessary)
- Saute garlic, onion and peppers in olive oil. Add s&p, ancho chili powder and some chopped cilantro.
- Add ground turkey and mash up with spoon. If you have some leftover red wine from the night before feel free to add some now and let it cook off for a few minutes.
- Add more s&p, a good deal of ancho chili powder, cumin, oregano.
- Add chopped tomatoes and tomato sauce. S&P. Bring to a boil.
- Let simmer for a few hours. Add tomato paste for desired thickness.
- Serve with fresh cilantro, fat-free sour cream and a sprinkle of mexican cheese. Today I served it over a hot baked potato with steamed broccoli! Mangia!