Turkey & Three Bean Chili
A perfect chili for game-day or for a quick weekday meal. Replace ground turkey with beef, if desired. Omit the sour cream and shredded cheddar garnishes to make dairy-free.
2 tablespoon olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
½ to 3/4 pounds ground turkey
3 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoons paprika
1 teaspoon garlic powder
Salt and pepper, to taste
1 28-ounce can diced tomatoes
1 15-ounce can red kidney beans – drained and rinsed
1 15-ounce can light red kidney beans – drained and rinsed
1 15-ounce can dark red kidney beans – drained and rinsed
One 6-ounce can of Spicy V-8 Juice (or Regular V8 Juice or Tomato Juice) Check label for allergens
2 tablespoons fresh chopped cilantro
Optional for toppings: (omit for dairy-free)
Sour cream
Shredded Cheddar Cheese
Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, or until fragrant and tender, but not browned. Stir occasionally.
Next add the ground turkey breaking it up with a spatula or spoon. Cook until the turkey is no longer pink, about 5 minutes. When turkey is done stir in the tomato paste and all the spices. Stir to blend.
Increase heat to high, and add in the diced tomatoes, with their juices, all three cans of drained and rinsed beans, V-8 or tomato juice. Bring to a boil. Reduce heat and simmer for about 20-30 minutes. Spoon into bowls, top with fresh chopped cilantro and serve immediately.
Serve topped with sour cream and shredded cheddar, if dairy-free is not an issue, and if desired!
Serves 4.
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