Turkey and Fresh Veggie Chili
Ingredients
- 1 pound ground turkey
- 1 large onion
- 1 ½ teaspoons each, salt and pepper
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons ground oregano
- 2 cloves garlic, minced
- 2 Anaheim chilies, chopped
- 1 each: yellow, red and orange bell pepper (or any combination of colors)
- 1/2 bunch cilantro, chopped
- 1 15-ounce can small red beans
- 1 14.5-ounce can chopped tomatoes
- 1-2 14.5-ounce cans chicken broth
Instructions
- Place turkey and chopped onion into a large stockpot.
- Cook over medium high heat, stirring often to make sure turkey does not burn.
- While cooking, season with salt and pepper, cumin, chili powder and oregano.
- Cook for about 5 minutes, breaking up meat into small pieces while cooking.
- Add garlic and cook for another minute.
- Add all of the chopped chilies and peppers to the pot.
- Reduce heat to medium.
- Add the remaining ingredients.
- Using an immersion blender, place the blender into the pot of chili and pulse a few times to thicken the chili. Alternately, remove 1-2 cups of the chili and blend in a blender until smooth. Pour the blended chili back into the pot.
- Simmer until ready to eat.
Notes
This recipe can be served immediately after making, or left to simmer all day. If served immediately, the vegetables will remain bright; if simmered for a long period, the vegetables will lose their color, but the flavors will intensify.
Vary the chicken broth amount according to how much liquid you would like to have in your chili. You may also add a bit of water if you run out of chicken broth. Broth will give the chili a better flavor.
To increase the serving amount, you may add an additional can of beans without adjusting the other ingredients.