When I make chili, you better believe that I am using ground turkey. My favorite chili is one that is just spicy enough, but not burning. It's loaded with veggies and beans, and it deserves chips to dip into it. It's hearty. And best of all, most kids dig into it without questioning the veggies. I hope you love it too!
- 1 teaspoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 pound extra lean ground turkey
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups vegetable broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 2 cups corn, frozen or fresh
- 2 cups cauliflower florets, chopped
- Sliced avocado
- A handful of chips
- Place oil in a stock pot and place over medium-high heat. Add the onion, garlic, bell pepper, and cauliflower. Saute for 10 minutes.
- Add in the ground turkey, cooking until no longer pink. Mix in chili powder, cumin, oregano, and salt.
- Pour in tomatoes, broth, kidney beans and corn. Bring to a boil, then reduce heat to a simmer for 45-60 minutes.
- Serve with tortilla chips and sliced avocado.