Turkey Chili Con Carne
Chili is always a comforting winter meal that you can sneak lots of extra veggies into. I did just that with this turkey chili con carne!
- 1 tsp olive oil
- 2 cups white onion, diced (approx. 1 large onion)
- 3 cloves garlic, crushed
- 3 cups red bell pepper, diced (approx. 2 large peppers)
- 1/4 cup jalapeno pepper, seeded and finely diced (approx. 1 pepper)
- 3 cups mushrooms, sliced
- 1 lb ground lean turkey
- 19oz can red kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 28oz can crushed tomatoes
- 1 cup low sodium chicken broth
- 1 cup frozen corn
- 1/2 tsp curry powder
- 1/2 tsp paprika
- 1 tsp mustard powder
- 1 tsp ground cumin
- 1/8 tsp ground cayenne pepper
- 1/8 tsp red pepper flakes
- 2 tbsp lime juice (juice of approx. 1 lime)
- 1/4 cup cilantro, sliced, for garnish
- Heat a large saucepan or Dutch oven on medium heat. Add the oil, onion, garlic, red pepper, jalapeno, and mushrooms. Sauté until the vegetables are softened and moisture evaporates, approximately 3 to 5 minutes.
- Add the ground turkey and cook through, breaking it apart as it cooks – approximately 3 to 5 minutes. Add kidney beans and tomato paste and stir together – cook for another 1 to 2 minutes.
- Add crushed tomatoes, chicken broth, corn, and all of the spices. Bring to a simmer and reduce the heat to medium-low. Continue cooking for 10 to 15 minutes, stirring occasionally. Taste to see if any salt or pepper needs to be added.
- Once the chili is to your desired thickness, remove from heat. Add the lime juice and stir it in. Serve over brown rice, and top with chopped cilantro and a dollop of low fat sour cream or plain non-fat Greek yogurt. Enjoy!