Turkey Chili

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Servings: 4 Prep: 20 min Cook: 20 min Dairy Free Gluten Free Homestyle Stovetop Added 7 months ago Updated 7 months ago

Missing nutrition data for: Celery

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

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.

Per serving incomplete

3449

Cal

66g

Carbs

337g

Fat

77g

Protein

Carbs 7%

Fat 84%

Protein 9%