This is one of my highly recommended GO-TO recipes for a healthy, high fibre, low fat and gluten free meal. Kid friendly, chef-approved and packs a big vegetable punch therefore, ChefWife is happy too! We often step it up and add grated Balderson aged cheddar, greek yogurt and scoop up all this goodness with tortilla chips. Follow my blog and you’ll quickly discover I’m a bit obsessed about products when I find good ones. Ground Turkey has been a long-time obsession of mine. Check out Turkey Farmers of Ontario.
- 1 lb/500 g ground turkey
- 2 tsp/10 mL Kosher salt
- 2 tsp/10 mL poultry seasoning
- 2 tbsp/30 mL extra virgin olive oil
- 1 cup/250 mL Vidalia or sweet onion, chopped
- 2 large carrots, chopped
- 2 celery stocks, chopped
- 1 large red pepper, largely diced
- 4 cloves garlic, minced
- 1 zuchini, largely chopped
- 1 tsp/5 mL cumin
- 1 tsp/5 mL sage
- 3 tbsp/45 mL chili powder
- 1 tsp/5 mL smoked paprika
- 2 bay leaves
- 1 – 19 oz/540 mL can red kidney beans, rinsed & drained
- 1 - 19 oz/540 mL can black beans, rinsed and drained
- 1 - 28 oz can of diced tomatoes
- 3 cups/mL vegetable broth
- 1 Chipotle pepper in Adobe sauce, finely chopped (optional)
- Salt & Pepper to taste
- In a non-stick saucepan over medium-high heat, add turkey, salt and poultry seasoning; brown turkey until cooked completely through and no pink remains. Drain any excess liquid. Remove and set aside.
- In a large pot, heat oil at medium; add onions, carrots, celery and pepper; cook until softened, about 8 to 10 minutes. Add garlic, cook until translucent then add zucchini for 4 to 5 minutes or until slightly softened.
- Add tomatoes and beans. COOKING TIP: I like to break up the tomato with a knife in the can before adding it to anything I’m cooking. Take a sharp chef knife, put it in the can and run it like you’re cutting a pizza inside the can, diagonally.
- Add turkey meat into pot with cumin, sage, chili, paprika and bay leaves; mix thoroughly.
- Add stock; bring to a boil. Reduce heat to low and let simmer for 30 to 40 minutes. I like my chili a little bit soup-like so I use a fair amount of stock; alter the amount of liquid to your preference. Obviously the less liquid you add, the thicker the chili.
- If you like a bit of heat, add the chipotle adobe pepper. It adds more smoke to the flavour and heat as well. I leave it out, or use a small amount for my kids, although they are starting to enjoy spicier foods! Yay!
- Remove bay leaves before serving.
- Depending on your appetite, this usually serves my family of four twice. We always have seconds and with all the vegetables and low fat, I encourage it.
COOKING TIP: We often use our own homemade stock but if you don’t have any, in a-pinch I use the regular Campbell’s Vegetable Stock. If you require gluten free make sure you don’t purchase the low-sodium version, it is NOT gluten free – A pet peeve of mine.
Cheers and until next time…Eat Well.