It’s a little bit embarrassing how many cans I need to open up to make my Turkey Chili, but I still love this recipe because it’s really nice to be able to whip out a hearty, low fat homemade meal with almost all items I have in my pantry or freezer ready to go. Enjoy!
1 green bell pepper
1/2 sweet yellow onion
1 clove garlic
1 tablespoon olive oil
4.5 oz can of chopped green chiles
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz can cannellini (white kidney beans)
1 15 oz can pinto beans
20 ounces lean ground turkey
3 tsp chili powder
2 tsp cumin
sea salt & pepper to taste
scallions, sour cream & shredded cheese (all optional to garnish)
-In large skillet, heat 1 tablespoon olive oil and sauté the chopped onion, green bell pepper and crushed garlic over medium heat for 10 minutes, until onions are translucent, then transfer all ingredients to crock pot.
-Add 1 more tablespoon of olive oil to the large skillet pan, add ground turkey and brown on medium high. Drain Fat.
-Stir in tomato sauce, chili powder, cumin, sea salt & pepper to taste, bring to boil then transfer to crock pot.
-Add can of chopped green chiles to crock pot.-Add can of diced tomatoes and beans (drained) to crock pot, stirring everything together.
-Cook on low 4-6 hours. (I’ve done 2 in a pinch).
-Garnish chili with chopped scallions, sour cream and shredded cheese before serving.