Turkey Chili

18 Sep

Today was rainy, and stormy. I felt like making something comforting and still healthy. Using turkey is a much better option and you can’t even taste the difference. This chili is so good and practically made itself —

Turkey Chili

1.5 pounds lean ground turkey
1 sweet onion, chopped
3 cloves of garlic, minced
1 celery stalk, diced
1 red bell pepper, diced
1 green pepper, diced
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans
1 can (15 ounces) black beans
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
dash of paprika
2 tbsp parsley
2 tbsp cilantro
salt and pepper to taste

In a big stock pot, throw in the chopped onion, garlic, celery, and turkey. Brown on medium heat until the turkey is cooked. Use a fork to separate the turkey if there are any big pieces. Drain excess fat. Add the peppers, and the rest of the ingredients. Cook on low heat for 2-3 hours. Serve with tortilla chips, cornbread, or with cheddar and sour cream. Enjoy!


One Response to “Turkey Chili”

  1. Amanda Campbell September 19, 2012 at 8:02 pm #

    This looks delicious! With the cooler fall weather here now, it’s definitely chili season. Thanks for the inspiration – will definitely be making a batch soon!

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