A week or so ago, it got cold in New Orleans…for two days. However, those crisp days made me crave something warm so I tried a new turkey chili recipe that I LOVED. I had to modify the original version because it had a LOT of heat in it, but this version was perfect — still some spice, but my mouth wasn’t on fire. Enjoy!
-2 lbs 99% fat-free ground turkey
-1 yellow onion, chopped
-5 cloves garlic, minced
-1 Tbsp olive oil
-1 (28 oz) can crushed tomatoes, no-salt added
-1 (15 oz) can petite diced tomatoes, no-salt added
-3 Tbsp tomato paste
-1/2 tsp. hot sauce (I used Crystal)
-1 (15 oz) can kidney beans, no-salt added, drained and rinsed
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-1 jalapeno, chopped
-1 1/2 tsp. sea salt
-Pinch of pepper
-1 packet Stevia
-2 Tbsp chili powder
-2 tsp. oregano
-1/8 tsp. cayenne pepper (I used about 1/16 tsp.)
-1/8 cup of shredded cheese (I always look for the cheddar made with skim or 2% milk)
1-Drizzle olive oil in a large suacepan. Saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.
2-Move the onion, garlic and turkey mixture into a large pot. all the rest of the ingredients and cook on medium/low heat for about an hour.
3-Sprinkle with 1/8 cup of cheese before serving.
Have a great day!