6-8 servings

10 min prep

45 min cook

Southwest Turkey Chili

2 teaspoons of Cooking Oil

1 medium Yellow Onion, diced

3 cloves of Garlic, minced

1 Red Bell Pepper, diced

1 Zucchini, diced

1 pound of Ground Turkey

4 tablespoons of mild Chili Powder

2 teaspoons of Cumin

1 teaspoon of dried Oregano

Salt & Pepper

1 large can of Crushed Tomatoes

1¼ cups of Low Sodium Chicken Broth

1 can of Red Kidney Beans

1 can of Black Beans

1 can of Sweet Corn Kernels

  1. Heat oil in a large pot over medium heat. Add onion and sauté 2-3 minutes, until slightly translucent.
  2. Add ground turkey and break up the meat, cooking until no longer pink.
  3. Add red pepper, zucchini, and garlic and cook another 2-3 minutes, until veggies are softened and garlic is fragrant. Stir in seasonings.
  4. Add crushed tomatoes, chicken broth, beans, and corn. Increase heat and bring to a gentle boil.
  5. Reduce heat and simmer for 30-45 minutes (or longer if desired), until chili thickens and flavours come together.
  6. Taste and adjust seasoning as necessary.

Adapted from Ambitious Kitchen. Recipe can easily be extended for more servings by doubling the crushed tomatoes, chicken broth and either the ground turkey or the beans & corn (don't recommend doubling both unless you're planning to freeze a large quantity).