Colorful Turkey Chili


Aletha


Dairy-Free, Gluten-Free
flavorful turkey chili recipe that was updated from an original beef chili recipe. We added a little expeller-pressed canola oil to make browning the turkey easier and used all-natural and organic ingredients when possible. This recipe can easily be doubled and tastes even better the next day.
Serves 4–6
1 tablespoon expeller pressed canola oil
1 pound lean ground all-natural turkey breast or thigh
1 medium organic red onion, chopped
1 medium organic green pepper, chopped
1 can (28 ounce) can organic diced tomatoes
1 cup (8 ounce) canned mushroom tomato sauce or mushroom marinara sauce from a jar
2 teaspoons chili powder, or to taste
1–2 teaspoons sea salt, or to taste
1/8 teaspoon cayenne red pepper, or to taste
1/8 teaspoon paprika
hot sauce, to taste (optional)
1 can (15 ounce) can organic white kidney beans, drained and rinsed
1 can (15 ounce) organic red kidney beans, drained and rinsed
In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and peppers, stirring often until meat is cooked and onion is tender, about 7–10 minutes.
Stir in whole can of diced tomatoes. Add mushroom tomato or marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally. Stir in the beans and cook another five minutes to heat thoroughly.
Nutrition Info
Per serving (15 oz/422g-wt.): 370 calories (90 from fat), 12g total fat, 2g saturated fat, 26g protein, 46g total carbohydrate (8g dietary fiber, 7g sugar), 60mg cholesterol, 820mg sodium