Turkey & Bean Chili
1 1/4 lb ground turkey
2 T canola oil, divided
1 large onion, diced
1 red pepper, diced
3-4 cloves garlic, minced
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can white beans, rinsed and drained
2 T ground cumin
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp paprika
1 (15 oz) can tomato sauce + 1 can water (i.e. don't throw the can out)
3 T brown sugar
Heat a large skillet over medium high heat, drizzle 1 T of the canola oil and add ground turkey, making sure to break up into small pieces with a spoon or spatula as it cooks (about 7-8 minutes).
Meanwhile, heat a large dutch oven over medium high heat, drizzle with remaining canola oil and add onion, red pepper and garlic. Sautee until onions and pepper just start to become tender.
Add the ground turkey, beans and all of the spices and stir until the spices become fragrant, about a minute. Add the tomato sauce, then fill the tomato sauce can with water and add to the pot as well. Stir well to incoporate. Bring up to a boil, add the brown sugar, then reduce heat to low and simmer 15-20 minutes.
Taste the chili for any adjustments in seasoning. If it becomes too thick, add more water. If it is too watery, add some tomato paste if you have it (about 1-2 T) or more tomato sauce if you have it. Serve with corn muffins.
1 1/4 lb ground turkey
2 T canola oil, divided
1 large onion, diced
1 red pepper, diced
3-4 cloves garlic, minced
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can white beans, rinsed and drained
2 T ground cumin
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp paprika
1 (15 oz) can tomato sauce + 1 can water (i.e. don't throw the can out)
3 T brown sugar
Heat a large skillet over medium high heat, drizzle 1 T of the canola oil and add ground turkey, making sure to break up into small pieces with a spoon or spatula as it cooks (about 7-8 minutes).
Meanwhile, heat a large dutch oven over medium high heat, drizzle with remaining canola oil and add onion, red pepper and garlic. Sautee until onions and pepper just start to become tender.
Add the ground turkey, beans and all of the spices and stir until the spices become fragrant, about a minute. Add the tomato sauce, then fill the tomato sauce can with water and add to the pot as well. Stir well to incoporate. Bring up to a boil, add the brown sugar, then reduce heat to low and simmer 15-20 minutes.
Taste the chili for any adjustments in seasoning. If it becomes too thick, add more water. If it is too watery, add some tomato paste if you have it (about 1-2 T) or more tomato sauce if you have it. Serve with corn muffins.
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