Turkey, Bean and Vegetable Chili

This chili is full of veggies and protein.  It’s packed with flavor and has mild, pleasant heat (unless you decide to kick it up a notch!).

Ingredients

  • 1 pound ground turkey (or chicken or beef)
  • 1 med onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium stalks celery, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper, optional if you want it spicy
  • 32oz, low sodium chicken broth
  • 2 jars Due Cellucci Traditional sauce
  • 15.5 oz can red kidney beans, rinsed and drained
  • 15.5 oz can black beans, rinsed and drained

Preparation

  1. Brown turkey in a skillet over medium-high heat breaking up meat with a wooden spoon until it is no longer pink and cooked through.
  2. Mix in about half of the spice mixture (chili, paprika, cumin, oregano & optional cayenne). Turn off heat and set aside.
  3. Coat a large pot (cast iron is best, but not mandatory) with cooking spray over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes.
  4. Add garlic; cook, stirring for about 1 minute.
  5. Add carrots, celery and peppers; cook, stirring occasionally, until soft about 5 minutes.
  6. Add the remaining spice mixture (chili powder, paprika, cumin, oregano, & optional cayenne).
  7. Add cooked turkey to pot and mix together.
  8. Stir in broth, both types of beans and Traditional sauce; bring to a boil.
  9. Reduce heat to low and simmer, uncovered, stirring about every 5 minutes until the chili thickens to your desired consistency about 35-40 minutes.

Serves 12

Recipe and Photo reprinted with the permission of Due Cellucci

Mains

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