I really wish mother nature would just make up her mind already! Our Minnesota weather can be a little unpredictable, that’s for sure. We go from freezing & snow, to sunshine & t-shirt weather, & then back to wearing winter jackets again…all in the same week!
Luckily, for the cold days, I have this awesome chili recipe to keep us warm (and full). The young ones aren’t a fan (too spicy for them), but that just means more for the hubby and I. It makes for great leftovers, perfect lunch for taking along to work.
Full of flavor and vegetables, you are sure to love this hearty dish!
| Ingredients |
-Serves 4 to 6-
✷1 tbsp olive oil
✷1 lb ground turkey
✷1 yellow onion
✷1 red bell pepper
✷1 (14.5oz) can chicken broth
✷1 (15oz) can dark red kidney beans, drained & rinsed
✷1 (15oz) can light red kidney beans, drained & rinsed
✷2 (14.5oz) cans diced tomatoes
✷1 (15oz) can sweet corn, drained
✷1 tbsp minced garlic
✷4 tbsp chili powder
✷1/4 tsp cayenne pepper
✷1/2 tsp salt
(for a less spicy version, omit jalapeño & add spices to taste)
Toppings (optional): sour cream, shredded cheese, chips, avocado
| Directions |
In a large pot, add olive oil over medium heat. When hot, add in ground turkey; brown & finely chop. Dice onion, bell pepper, and jalapeño; add to ground turkey and sauté for 5 mins. Next, add in all remaining ingredients & stir to combine. Heat until boiling, then reduce to medium/low heat and simmer for 45mins – 1 hr. (I will usually put a cover on it for the first half of cooking, then remove it for the second half to allow it to thicken)
Serve hot & add your favorite topppings!
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Enjoy! Let me know in the comments if you try out this delicious recipe.