Turkey Chili

Serves:
6-8 (depending on size of portions)
Total Time:
Prep time: 15 minutes
Cook time: 30-45 minutes
Notes:
*I try to keep the chili on the less spicy side.  You can add more or less crushed red pepper flakes or cayenne if you prefer it spicier. 
​
Ingredients

• 1 lb. ground turkey
• 2 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 1 cup chopped red pepper
• 1 can red kidney bean
• 1 can cannellini bean
• 1 can tomato puree
• 1 can tomato paste
• 1 can diced tomato
• 1 teaspoon minced garlic
• ½ tablespoon dried oregano
• ½ tablespoon dried basil
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• ¼ teaspoon crushed red pepper*
• ¼ teaspoon cayenne pepper*
• Salt to taste

 
Instructions:

1. Chop onion and red pepper.
2. Pour olive oil in large pot over medium heat.
3. Once the oil is hot, sauté onion and pepper. 
4. Once the onion and pepper is sautéed (about four minutes) add turkey.
5. Add in all spices and cook the turkey thoroughly.
6. Drain and rinse beans and add to pot.
7. Add in the tomato puree, paste, diced tomato and half cup of water.
8. Mix everything thoroughly and reduce to simmer for at least 20 minutes.
9. Make sure to stir occasionally to prevent burning, especially the very bottom of the pot.
10. Serve and enjoy!

Nutritional Information:
Per Serving:  Calories: 220, Carbs: 28, Fat: 6, Protein: 17, Sodium: 333, Sugar: 8.
 
Notes:
*I try to keep the chili on the less spicy side.  You can add more or less crushed red pepper flakes or cayenne if you prefer it spicier.

---

While I love summertime, and am always a little sad to say goodbye, I also absolutely love the autumn season.  It makes it easier to bid summer farewell when you have wonderful things to look forward to, like pumpkin picking, cozy fires, warm sweaters, apple cider and delicious and comforting bowls of chili. 

My mom always made the best chili and I would always burn my mouth by not waiting to grab a bite before it cooled down.  While I opt to use ground turkey instead of ground beef in my recipe to keep the fat content lower, I hope that this recipe is almost as good as hers.  Another update I made to the recipe is adding in turmeric, a nutritional powerhouse.  Turmeric is something that I try to use in as many of my recipes as possible, since one of its health benefits is that it can be anti-inflammatory.   

This turkey chili is absolutely delicious and something that is easy to prep ahead of time, throw together and have a delicious and healthy meal in no time.  What is even better is that it is easy to make a double batch so you have leftovers for the next day, but to also freeze for a later date.  When I was pregnant with my son in my third trimester, I made a triple batch of turkey chili and froze it for those first few months when I wouldn’t have the time or strength to make a good home cooked meal.  Take it from me, this turkey chili freezes and reheats well. 

Please share this recipe for Turkey Chili on social media and if you post pictures of your finished product, be sure to tag us in your pics: @CatholicMomRI (Our handle for all social media).  

​Buon appetito! ​