This week has been so incredibly cold and what is better on a freezing cold day than a steaming hot bowl of chili?
When it comes to chili, I'm an odd soul. I don't like to use a slow cooker. I find it gets too mushy and I still like that bit of crunch to my vegetables. I always make mine when I get home from work and will have it ready by dinner.
I also don't like to cook the meat first. Especially with turkey, the meat can easily get very dry if it is the first thing cooked so I usually add the carrots (which take forever to cook!) first and add more vegetables from there.
This recipe makes 7 servings which is perfect for a week's worth of lunch or dinner. But with my big family, we finished this in one night!
Ingredients
Makes 7 servings
- 1 tsp each: oregano, basil
- 5 cloves garlic, diced
- 1 medium onion, diced
- 3 carrots, diced
- 5 zucchinis, diced, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1lb lean ground turkey
- 1 can tomato sauce
- 1 can assorted beans (black, kidney, lima, chickpeas)
- 3 tomatoes, chopped
- 2 tsp cumin
- 4 tsp chili seasoning
- 3 tsp garlic powder
- 2 tsp paprika
- 1 tsp sugar
- Tabasco (optional)
Directions
- Heat a large pot over low-medium heat with oil. Add herbs to flavour the oil. Add garlic and onions and slowly cook until translucent
- Add carrots and turn heat up to medium. Cover and cook for 5 minutes, stirring often.
- Add zucchinis and bell peppers. Cover and cook for 5 minutes, stirring often
- Add the turkey and break it up while stirring and mixing everything together. Cover and cook for 5 minutes, stirring often
- Add the tomato sauce along with the beans. Add the tomatoes and stir to mix everything together.
- Finally add the seasonings (adjust to your liking) and cover. Cook for 15-20 more minutes on low-medium heat to really let the flavours marinate together.
Serving Size: 1.5 cup | Calories: 207 cals | Total Fat: 5.6 g | Fiber: 6 g | Sodium: 344 mg | Protein: 17.8 g | Sugar: 10.2 g |
