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Turkey Chili

Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 1 lean ground turkey
 10 ml canola oil
 1 onion, finely chopped
 1 green pepper, chopped
 4 cloves garlic, minced
 15 ml chili powder
 10 ml dried oregano
 5 ml ground cumin
 1 jalapeño pepper, seeded and minced
 1 diced tomatoes
 1 red kidney beans, drained and rinsed
 125 ml sodium reduced vegetable broth or water
 60 ml tomato paste
 2 bay leaves
1

In a large saucepan, brown turkey, breaking up with spoon. 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.

2

Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.

3

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.

Nutrition Facts

8 servings

Serving size

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