I love making this on Sunday and let it simmer all afternoon. The house smells great & the chili tastes even better. Try it with our jalapeno cornbread muffins!
Notes
Nutrition per Serving Cal: 360.5 • Fat: 7.5g • Carb: 48.9g • Protein: 27.3g • Fiber: 17.2g • Sugar: 6g
Ingredients
- 1/2 tsp canola oil
- 1 medium white or yellow onion, chopped
- 1 red bell pepper, diced
- 1 jalapeno, seeded and chopped
- 3/4 lb. lean ground turkey
- 2 Tbsp chili powder
- 1/8 tsp cayenne
- 1 tsp fresh thyme leaves
- 1/2 tsp cumin
- 1/2 tsp oregano
- pinch cinnamon
- 3 cloves garlic, minced
- 1-14oz. can red kidney beans, drained and rinsed
- 1-14oz. can white cannellini beans, drained and rinsed
- 1-14oz. can pinto beans, drained and rinsed
- 2-14oz. cans diced tomatoes, with juices
- 1 cup chicken stock
- 1/2 cup cilantro, chopped
- salt and pepper to taste
- 3 scallions, sliced on the diagonal, garnish
- 1/3 cup shredded reduced-fat cheddar, garnish
- In a heavy bottomed pan or Dutch oven, heat canola oil over medium heat. When hot, add onion, bell pepper, jalapeno, ground turkey and spices through cinnamon.
- Cook for 8 minutes, until vegetables are tender and turkey is cooked through. Add garlic and cook for 1 minute longer.
- Add all beans, tomatoes and chicken stock. Stir to combine and bring to a boil.
- Lower heat to low and simmer for 1 hour, stirring occasionally.
- After an hour, stir in cilantro and season to taste with salt and pepper.
- Garnish bowls with cheddar and scallions.
