Get Warm and Cozy this winter!
It has been so snowy and cold week in New York this past week, so I thought about making something that would warm me right up! A glass of Malbec and my turkey chili will do the trick. It is so hearty and delicious, so I totally need to share it with you. It is very easy to throw together, plus it is low-calorie and gluten free. You could also throw it all in the slow cooker (after browning the meat) on low for about 8 hours. I shop for all of my ingredients at Trader Joe’s so you can buy fresh and affordable ingredients! It doesn’t hurt that they have the biggest assortment of chips to go with that chili! This is a perfect game day recipe too!
2 cans black beans
1 can red kidney beans
1 can pinto beans
1 can of sweet corn
1 Carton of chicken broth
1 medium onion (diced)
2 green peppers (diced)
1 cup crushed tomatoes
2 tbs tomato paste
1 pound ground turkey (fat content of your choice), I go for a reduced fat version
3-4 tbs of olive oil
Spices: to taste
2 tbs adobo
2 tsp chili powder
1 1/2 Packets of Sazon`
2 tbs chili seasoning
1 1/2 tbs salt
I always add more spices to taste, when it’s almost done. As long as it’s not salty, go crazy with the spices!
- Dice vegetables and sauté in olive, on medium heat, until tender.
- Open all cans of beans and and rinse in a colander.
- Add turkey to vegetables and cook until browned.
- Add crushed tomatoes and add salt.
- Next, add all beans and stir everything together.
- Use half the spices to layer the flavors and mix.
- Now it’s time to empty the container of chicken broth to the pot.
- Stir, and bring to a boil and add tomato paste.
- Add the remaining spices and let simmer.
- Simmer the chili for about 2 hours, until about 1/4 of the chicken broth cooks down.
- Add the whole can of corn, 10 minutes before it is done.
- This is the time that I taste the chili to see if it needs more adobo, salt, or other seasoning. Seriously, don’t be afraid of mild spices like adobo, they add flavor instead of over salting!
- Turn off heat and let sit for 10 minutes before serving.
- I like to serve mine topped with cheddar and finely chopped onions.