Turkey Chili

This classic comfort food will take away those cold weather blues. Bring it in a large Tupperware container and stick it in the fridge for your co-workers to enjoy all week long. Or bring it in a crock-pot for instant enjoyment.

What we love about turkey chili is that it is lighter than your typical steak or beef chili, this way you can still enjoy all of the spices, vegetables and flavors but you don't have to worry about the extra calories or cholesterol, which makes it a great option for anyone who is trying to make healthier choices!

Ingredients

2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 ounce) cans stewed tomatoes, crushed
2 (15 ounce) cans kidney beans, drained
2 tablespoons tomato paste
3/4 cup chicken or turkey stock
2 tablespoons chili powder (or up to 4)
1 tablespoon ground cumin
1 tablespoon dried hot red pepper flakes
1 teaspoon dried oregano
1 tablespoon salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar
Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

Directions

In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge off the acidity of the tomatoes if desired.