It’s officially feeling like fall in NY which means it’s the perfect time to start making chili again. I usually opt for turkey over beef to keep the meal on the lighter side. Chili is a great meal because you can prep the ingredients ahead of time. You can cook this on the stove or in a slow cooker. The recipe below works well when you’re short on time {or forgot to take out the slow cooker before work}.

Ingredients

1 lb. Turkey Chop Meat

3 Bell Peppers {I like mixing red, yellow and orange}

1 Hot Pepper {Remove most of the seeds to control the heat}

1 Small Onion

3/4-1 Cup Finely Chopped Carrots

2 Garlic Cloves, minced

1 14.5oz Cans of Unsalted Diced Tomatoes

2 14.5oz Cans of Kidney Beans

2 TBSP Tomato Paste

1/2 Cup Water

2 TBSP Chili Powder

1 TSP Paprika

1 TSP Cumin

1 TSP Corn Startch

1/2 TSP Garlic Powder

1/4 TSP Salt

1/8 TSP Black Papper

Pinch Cayenne Pepper {Omit if you don’t like much spice}

Scallions

Directions

Brown turkey in a Dutch oven and drain excess fat.

Chop onion, carrots, peppers and garlic. If you’re meal prepping, you can store these in a Pyrex container for 1-2 days.

Add veggies to the cooked turkey, add a little olive oil if needed.

Rinse and drain beans then add to veggies and turkey.

Add diced tomatoes, tomato paste, water, corn starch and seasonings.

Let simmer for at least 30-45 minutes.

Serve with scallions, toasted corn tortilla and toppings of your choice!

For a saucier chili add 1 can of unsalted tomato puree.