Description
Quick and easy, a delicious pot of chili
Ingredients
Scale
- Olive oil
- 1 pound ground turkey
- Salt and pepper
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow pepper, diced
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 2 (4 ounce) cans diced green chilies
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Chicken stock
- 2 tablespoons Wondra flour
Instructions
- Add 1-2 tablespoons olive oil to a frying pan and brown the ground turkey, breaking it into small pieces as you turn and stir
- Season with salt and pepper. (Go easy on the salt. The canned ingredients will be salty and you can always add more. That being said, I like to add a little salt to each layer of flavor as I’m preparing a dish)
- Move the turkey to a Dutch oven.
- Add 1-2 tablespoons olive oil the same frying pan and sautéed the onions and peppers, seasoning lightly with salt and pepper
- Add the onion and peppers to the ditch oven
- Add the tomato sauce, diced tomatoes, beans, green chilies, corn, chili powder, and cumin
- Stir, add enough chicken stock to almost cover the ingredients and bring to a boil, reduce heat and simmer 30-45 minutes
- Sprinkle with Wondra flour and stir it in to thicken the broth
Notes
Top with shredded cheese, sour cream, or sliced green onions