Recipe: Turkey Chili

This filling and hearty turkey chili is perfect for chilly winter nights!

By Sara Mattillion | Graduate Dietetic Intern, Northern Illinois University

PREPARATION

In a large pot, heat olive oil over medium heat. Add carrots, celery, and bell pepper. Sauté until softened, 2 to 3 minutes. Add garlic and onion, sauté until fragrant, 1 to 2 minutes. Add ground turkey and cook 5 to 6 minutes or until no longer pink. Break turkey into pieces using a wooden spoon and add seasonings. Cook 1 minute more. Add tomatoes, beans, and corn. Stir to combine. Add vegetable broth until chili reaches your desired consistency. Reduce heat to low and simmer 30 minutes. If you like, top with sour cream, shredded cheese, avocado slices, sliced jalapeños, or crushed tortilla chips.

INGREDIENTS

+ 2 teaspoons olive oil
+ 2 large carrots, peeled and diced
+ 2 stalks celery, diced
+ 1 medium bell pepper (any color), diced
+ 3 cloves garlic, minced
+ 1 small yellow onion, diced
+ 1-pound lean ground turkey breast
+ 4 tablespoons chili powder
+ 1 tablespoon ground cumin
+ 1 tablespoon dried oregano
+ 1 tablespoon smoked paprika
+ Freshly ground black pepper, to taste
+ Kosher salt, to taste
+ 1 15-ounce can no-salt-added diced or crushed tomatoes
+ 1 15-ounce can low-sodium dark red kidney beans, rinsed and drained
+ 1 cup frozen sweet corn
+ Unsalted vegetable broth, as needed

Toppings (optional):

+ Sour cream
+ Shredded Cheddar cheese
+ Sliced avocado
+ Sliced jalapeño peppers
+ Crushed tortilla chips