Turkey & Veggie Chili

By ladydee009

by Dr Vikki Petersen


This is a satisfying dish that will “stick to your ribs” and keep you nice and warm in the winter months.

Ingredients

• 1 1/2 pounds ground dark turkey meat (free-range, hormone-free)
• 4 Tbsp extra virgin olive oil
• 2 cups organic chicken or vegetable stock
• 1 onion finely chopped
• 1 organic red bell pepper, chopped
• 1 organic green bell pepper, chopped
• 1 can organic tomatoes or 6-7 Roma tomatoes, chopped
• 2-3 cloves garlic, peeled and mashed
• 1/2 Tbsp ground cumin
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 2-3 Tbsp Chili powder (based on how spicy you like it!)
• 1 tsp Cayenne pepper
• 4 cups cooked black or kidney beans
• Avocado, green onion, & cilantro slices for garnish

Preparation

Step 1

Method:

• Sautee the turkey meat in 1 Tbsp olive oil until brown and crumbly.
• Transfer browned meat to large stew pot. This is the pot you’ll use for the chili.
• Sautee the vegetables in remaining olive oil for about 5 minutes or until they are lightly browned.
• Transfer sautéed veggies into chili pot.
• Add the stock, tomatoes, and seasonings and bring to a boil, skim and then simmer for 1 hour.
• Add the beans and simmer for another ½ hour. (You may need to add a little more broth or water depending on how thick you like your chili).
• Garnish with avocado, cilantro, and/or chopped green onions.

Enjoy!