Homemade Turkey Vegetable Chili
Yield: 4 servings
- 2 tbsp olive oil
- 1 lb lean ground turkey
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 cups kale, chopped
- ½ tsp salt, divided
- 4 cloves garlic, pressed or minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 28oz can diced tomatoes, with their juices
- 2 15oz cans black beans, rinsed and drained
- 1 15oz can kidney beans, rinsed and drained
- ½ cup vegetable broth or water
- 1 bay leaf
- 2 tbsp chopped fresh cilantro
Garnishes: sour cream or crème fraîche, grated cheddar cheese, chopped herbs
- In a heavy-bottomed pot over medium heat, warm the olive oil until shimmering.
- Add the onion and ground turkey and cook until evenly browned. Stir in bell pepper, carrot, and ¼ teaspoon salt. Cook, stirring occasionally, until the meat is cooked through and the vegetables are tender, about 15 to 20 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and kidney beans, vegetable broth and bay leaf.
- Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from heat. Divide the mixture into individual bowls and serve with garnishes of your choice.
Nutrition Tip: Chili is a great way to use up lots of veggies and reduce food waste. Instead of throwing away older vegetables, use them up in this recipe because all veggies are welcome here! Canned tomatoes and beans are great pantry staples to keep. They turn veggies into a complete vegetarian meal like this. Beans are high in protein and fibre, keeping your muscles strong and your digestive system working right!