Equipment
Ingredients
- 1 tsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 1 pound ground turkey
- 4 tsp chili powder
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp red pepper flakes, or to taste
- 1- 14.5 oz can diced tomatoes
- 1 cup tomate sauce, canned
- 1 cup chicken broth
- 5 tsp apple cider vinegar
- 1- 15.25 oz can dark red kidney beans, rinsed and drained
- 1 medium green pepper, chopped
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Heat a large pot over medium heat. Add olive oil and onion; saute until soft. Add garlic and carrots and cook for 1-2 minutes, being careful not to burn garlic. Add turkey and brown, about 5 minutes, stirring to break of lumps.
- Add chili powder, paprika, cumin and red pepper flakes, tomatoes and tomato sauce, broth and vinegar. Bring to a boil. Once boiling, reduce heat, cover and simmer for 45 minutes.
- Add beans and green pepper. Simmer, uncovered, until peppers are soft, about 10 minutes.
- Serve with sour cream and shredded sharp cheddar cheese.
- 4 servings. About 1 cup each.
Notes
I never make a single batch of this chili! Often, I buy 4 pounds of ground turkey and 4x the recipe so I have lots to freeze for later meals.
Servings: 4