Turkey and Vegetable Chili


Even though it's springtime there's still a chill in the air. In my mind, that's a perfect reason to make a pot of chili. Since I couldn't decide between making a turkey chili or a vegetable one I chose to combine the two. I'm so glad I did because it turned out just delicious.


Ingredients for Turkey-Vegetable Chili:

serves 4


3 tablespoons grapeseed oil

1 pound ground turkey

1 1/2 cups chopped onion, about 1 medium

1 cup diced yellow squash

3/4 cup diced orange bell pepper

1/2 cup diced carrot

1 poblano pepper, diced

2 tablespoons chili powder

2 teaspoons oregano

1 tablespoon cumin

1/8 teaspoon cayenne

1 1/2 cups chicken broth

1 4-ounce can diced green chili peppers

1 - 15 ounce can cannellini beans, rinsed and drained

Kosher salt

pepper


Optional: serve with cooked white rice ( a must for my husband), sliced radish, chopped red onion, sour cream, sliced lime, and chopped cilantro


Time-Saving Tips: All of the vegetables can be prepped earlier in the day or even the night before preparing the chili. The chili can be prepared in advance and reheated before serving.


Let's see what we need.


We're ready to cook.


Saute the onion and pepper with 3 teaspoons of oil for about 4 minutes. Add the garlic and once fragrant combine the turkey with the vegetables. Season with salt and pepper and cook until turkey is no longer pink. Toss in all of the dry seasonings. Then add the beans, tomatoes, broth, and sauce.


Simmer chili for about 8-10 minutes until chili has thickened. Adjust seasonings. At this point, it is ready to serve or once cooled it can be refrigerated for later. The chili will thicken more as it cools. If you'd like, add a little chicken broth to loosen it up.


It's ready! This chili is awesome. It has the perfect balance of spices. Feel free to make a double batch to share or for leftovers the next day.


Enjoy!

2018 Cranberry Walk