This must-try spicy chili is so versatile. The possibilities are endless – it can be enjoyed on its own or transformed into another meal such as burritos, tacos, pasta sauce, baked potatoes or to top salads.
- 500 g (1 lb) lean ground turkey
- 10 mL (2 tsp) vegetable oil
- 1 onion, finely chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 15 mL (1 tbsp) chili powder
- 10 mL (2 tsp) dried oregano
- 5 mL (1 tsp) ground cumin
- 1 jalapeño pepper, seeded and minced
- 1 can (796 mL/28 oz) diced tomatoes
- 1 can (540 mL/19 oz) red kidney beans, drained and rinsed
- 125 mL (½ cup) lower sodium vegetable broth or water
- 60 mL (¼ cup) tomato paste
- 2 bay leaves
- In a large saucepan, brown turkey, breaking up with spoon. Use a digital food thermometer to check that the turkey has reached an internal temperature of 74 °C (165 °F). Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano and cumin for about 3 minutes or until softened.
- Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.
- Add tomatoes, beans, broth, tomato paste and bay leaves. Bring to a boil; reduce heat, cover slightly and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.
- Cook a big batch of chili and freeze into meal-sized portions for up to 3 months. Perfect for those hectic days.
- Switch up the protein to prepare a new meal. Try other types of ground meat and beans.