EASY 30-MINUTE TURKEY CHILI

The chili is easy, hearty comfort food that's healthy, and has rich flavor with a tiny amount of kick but I wouldn't say it's spicy. Add the spices to your taste preferences. The chili is ready in 30 minutes, perfect for busy weeknight dinners. Where ever possible I selected low-salt or no-salt added or canned goods. If using traditional versions, add less salt in the beginning and salt to taste at the end.

• YIELD: serves 8

• PREP TIME: about 10 minutes

• COOK TIME: about 20 to 25 minutes

• TOTAL TIME: about 30 to 35 minutes

INGREDIENTS

• 4 tablespoons olive oil, divided
• 2 pounds ground turkey (I used extra lean)
• 1 medium/large sweet Vidalia onion, diced small
• 1 medium/large red bell pepper, diced small
• 3 to 5 garlic cloves, finely pressed or minced
• 2 to 3 teaspoons kosher salt, or to taste* (see Note below)
• 1 teaspoon freshly ground black pepper, or to taste *one 15.5-ounce can red kidney beans (I used low-salt), drained and rinsed if desired
• one 15-ounce can black beans (I used no-salt added), drained and rinsed if desired
• one 14.5-ounce can petite diced tomatoes (I used no-salt added)
• one 8-ounce can tomato sauce, plus 8 ounces water used to rinse out can (I used no-salt added)
• about 8 ounces water, chicken or vegetable broth, optional (see step 5 below)
• two 4-ounce cans diced green chilis (I used fire-roasted)
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika (regular paprika may be substituted)
• 2 to 4 bay leaves
• 1 to 2 teaspoons granulated sugar, optional and to taste
• sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing

DIRECTIONS:

• To a large Dutch oven, add 2 tablespoons olive oil, turkey, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary.
• Add the onions, red pepper, drizzle remaining 2 tablespoons over the top, stir, and cook for about 5 to 7 minutes, or until vegetables have softened, stir intermittently.
• Add the garlic, salt (Note because I used all low-salt or no-salt added products I use 3 teaspoons salt total; if you're using salted versions of the other ingredients reduce salt level to 1/2 to 1 teaspoon to start with and add more if necessary), pepper, and cook for about 1 minute, stir intermittently.
• Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, bay leaves, and stir.
• Depending on how thick you like your chili and if you prefer more broth, you may wish to add up to 8 additional ounces water, chicken or vegetable broth.
• Bring to boil and cook for about 10 to 15 or until chili has reduced and thickened some.
• Stir, taste, optionally add sugar to taste (I added 2 teaspoons because the sugar balances the acid from the tomatoes and peppers), and add more salt, pepper, or seasonings to taste. Remove bay leaves.
• Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.

Source : EASY 30-MINUTE TURKEY CHILI

bon appetit