I first shared this delicious recipe on my personal blog here. It is a winter favorite in our house and it healthy enough to have whenever you feel like something warm and cozy. One of my favorite things with cool weather is to simmer a big pot of chili on the stove while snuggling under a blanket by the fire. This makes for a great Sunday (or weeknight) meal and freezes well so feel free to double to recipe to enjoy another night, too.
- 2 tablespoons olive oil
- 1 – 1 1/4 pounds 99% lean ground turkey
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves minced garlic
- 2 stalks celery, diced
- 1 zucchini, cut into 1 inch cubes
- 1 can reduced sodium kidney beans, drained and rinsed
- 1 can reduced sodium pinto beans, drained and rinsed
- 1 28 ounce can diced tomatoes
- 1 14 ounce can stewed tomatoes
- 1 cup of vegetable broth
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Heat olive oil in a large pot or dutch oven. I use my Le Cruset for this and it is the perfect pot for chili cooking. Add onion, garlic, bell pepper, zucchini, and celery. Saute for 3-5 minutes until veggies begin to soften. If they’ve created a lot of excess water, make sure to drain that and return the veggies to the pot. Add turkey and cook until meat is well browned, about 5-7 minutes.
Add the chili powder, cumin, oregano, and cayenne pepper and cook for about two more minutes to let these flavor the meat. Add the beans, diced and stewed tomatoes, broth, and bring to a boil. Then, reduce heat and simmer on medium-low heat for an hour and a half or two hours.
While this is cooking is a great time to get your workout in, clean up the kitchen, or take your dog for a walk. I am all for multi-tasking these days. You can top with a little cheese, or diced avocado and jalapeño then enjoy a warm bowl of chili guilt-free.