Yields: 6 servings
Ingredients
- 1 pound lean ground turkey
- ½ each large green red, and yellow bell pepper, diced
- 1 onion diced
- 1 can 15 oz each pinto and kidney beans
- 1 28 oz can diced tomatoes
- 1 15 oz can tomato puree
- 1 tbsp olive oil
- 2½ tbsp chili powder
- ½-1 tsp red pepper flakes depends on how much heat you can handle
- 1 garlic clove minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- Shredded cheddar cheese and sour cream for garnish optional
Instructions
- Chop the onion and pepper into a small dice. Mince the garlic.
- Heat olive oil in a large pot over medium heat. Add the onions, peppers, and garlic and sauté about 3 minutes over medium heat, until they are just tender.
- Add the ground turkey and break up with a wooden spoon or spatula while cooking until the meat is no longer pink (about 5 minutes).
- Add the diced tomatoes, tomato puree, pinto and kidney beans, chili powder, red pepper flakes, cumin and oregano. Mix well. Bring the mixture to a boil then lower to a simmer and cover with a lid. Allow the mixture to simmer for at least an hour.
- Spoon the chili into bowls and top with sour cream and cheddar to your liking.