Ingredients
3 tablespoons olive oil
2 pounds ground turkey
2 cups chicken stock
2 28oz cans tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
1 each of red, yellow and orange bell peppers, diced
1 15oz can black beans
1 15 oz can kidney beans
1 tbsp paprika
2 tbsp chili powder (or more to taste)
Himalayan crystal salt and freshly ground black pepper (to taste)
Optional garnish: Hot sauce, tortilla chips and Mexican blend cheese
Directions
- In a LARGE pot, brown garlic in oil
- Add onion and sauté over medium heat
- Sprinkle salt and pepper
- Add turkey chop meat and brown, stirring frequently
- Add paprika and 1 tbsp chili powder
- Add in diced peppers and saute 5 more min
- Pour in chicken stock, scraping up any bits of browned meat
- Add in tomato sauce
- Add in beans (drained)
- Add additional tbsp of chili powder (or more to taste)
- Raise heat to high and bring to a brief boil
- Cover and simmer over low heat for at least 45 minutes (but can remain on low until ready to eat)
N.B. This recipe makes enough chili to serve about a dozen people