Turkey Chili
Author Lisa Dearen
Perfect comfort food: nourishing, low-fat and hearty. Pair with crusty bread and an India Pale Ale for a quick supper. This also freezes well; try individual 2-cup portions.
Ingredients
- 2-3 tablespoons olive oil
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 2 pounds ground turkey
- 1 15.25-ounce can whole kernel corn
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans, preferably 50% less sodium
- 1 15.25-ounce can kidney beans, preferable 50% less sodium
- 1 1.48-ounce packet Lawry’s brand chili spices & seasonings (make this gluten-free with this seasoning)
- 1 cup water
Instructions
- In a large pot (at least 4 quarts), heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the turkey and brown until cooked through.
- Sitr in the canned vegetables, including their canning liquid.
- Add the water and Lawry’s spice packet. Stir.
- Bring to a boil, then reduce to a simmer over low heat. Allow to simmer for 10 minutes, stirring occasionally.
- Serve with sour cream, green onions, corn chips or shredded cheese, if desired.
Recipe by The California Table at http://thecaliforniatable.com/turkey-chili/