Vegetable Chili w/ Ground Turkey

If you’re looking for a complete meal in one bowl, here it is! You’ve got a variety of vegetables, beans and lean protein from the ground turkey.

Or, if you are looking for a vegetarian meal, just leave out the ground turkey. The beans make it a hearty meal.

I buy the can of tri-colored beans for variety of flavor, texture and color.

I buy dark meat ground turkey, but white meat turkey is fine too. And, if you are not a turkey fan, just substitute lean ground beef (just remember to drain the excess oil).

I also always used fresh corn cut right from the cob. Fresh makes a difference. No canned or frozen corn for me, ever.

I top with some good quality cheddar cheese and a dollop of sour cream.

CHILI BASE
1 small-medium yellow onion
2 teaspoons minced garlic
2 teaspoons olive oil
1 lb ground turkey

1 (28 ounce) can diced tomatoes (unseasoned)
2 1⁄2 cups cooked beans, drained and rinse (your choice of kidney, white, black or combination)

1 green pepper, diced

1 red pepper, diced
2 carrots, sliced
1 cup corn kernel (about 2 corn cobs)

SEASONINGS
3 teaspoons brown sugar
4 teaspoons mild chili powder
1 teaspoon dried chipotle powder
1 tablespoon ground cumin
1 teaspoon salt
1⁄2 teaspoon coriander
1⁄2 teaspoon smoked paprika (optional)

DIRECTIONS

1. Saute onion and garlic in oil in a large pot or Dutch oven until softened.

2. Add the meat, brown and crumble.

3. Add the tomatoes with their juice.

4. Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes.

5. Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened).

6. Season with salt to taste. Top with your favorite toppings like cheddar cheese and sour cream.