Turkey Chili

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Servings: 4 Prep: 20 min Cook: 20 min Dairy Free Gluten Free Homestyle Stovetop Added 3 months ago Updated 3 months ago

Ingredients

19 ounces cooked kidney beans 1 onion 1 yellow bell pepper 2 stalks celery 2 carrots 2 tablespoons cilantro 1 teaspoon sea salt, to taste ½ teaspoon ground black pepper, to taste 1 tablespoon extra virgin olive oil 1 pound ground turkey 3 cups chicken broth 28 ounces fire-roasted tomatoes 1 tablespoon minced garlic 1 tablespoon chili powder 1 ½ teaspoons cumin ⅔ cup tomato paste ¼ teaspoon cinnamon ⅛ teaspoon cayenne pepper, optional

Instructions

1. Drain the kidney beans and rinse with cold water. Set aside. Peel onion.

2. Chop all the vegetables into small, evenly-sized pieces. Keep the onions separate. Chop cilantro.

3. Place a non-stick frying pan over medium-high heat. Season onions with salt and pepper. Sauté the onions in olive oil for 2 minutes.

4. Add ground turkey and cook until it has browned. Add remaining vegetables and cook for 2 minutes.

5. Add chicken broth, tomatoes, garlic, chili powder, kidney beans, cumin, tomato paste, cinnamon, and cayenne.

6. Stir well to combine, bring to a boil, then turn down to simmer and simmer gently for 20 minutes.

7. With 5 minutes of cooking time left, add in cilantro and stir through.