It’s quick, easy, and super healthy with lean protein, antioxidant rich peppers, and fiber from the beans. Using white meat turkey makes the leanest chili and the multi-colored peppers make it the healthiest. - Jenny Jones
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 clove garlic, crushed
- 1 pound ground turkey breast (dark meat works too)
- 15-ounce can red kidney beans, lightly drained
- 1 to 1 1/2 cups diced colored bell peppers
- 1/3 cup diced jalapeño pepper (optional if you like it spicy)
- 1 1/2 cups chicken stock (homemade or Swanson’s unsalted)
- 1 cup canned tomato puree or strained (I like Pomi strained tomatoes)
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 1 teaspoon salt (use less if using salted stock) + pepper to taste
- 2 Tablespoons chopped parsley (optional)
- Heat oil over med-high heat and sauté onion and garlic for 1-2 minutes.
- Add turkey & cook 2-3 minutes, stirring to break it up, until it’s no longer pink.
- Add remaining ingredients. Cook uncovered, stirring occasionally, for 15 minutes.
- (For a thicker chili, whisk 2 teaspoons of flour into 1/4 cup of stock or water and add to the chili. Cook another 5 minutes.)
Note: I sometimes add a 2nd can of beans (pinto) and 1/2 cup more liquid for variety (and more servings).