Prep 10 mins
Cook 15 mins
This does not taste like light cooking. It's so easy, full of flavor, and can be easily modified for spiciness or anything else! This is the only chili I make now... I've modified it a bit, and it's tasty!
- 1 cup red onion, diced
- 1 poblano pepper, seeded
- 2 garlic cloves, minced
- 2 celery ribs, diced
- 1 tablespoon olive oil
- 1 1⁄4 lbs ground turkey
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 2 teaspoons oregano
- 1 teaspoon cumin
- salt and pepper
- 2 (16 ounce) cans cannellini beans, rinsed and drained (white beans)
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can light chicken broth
- 1⁄2 cup fresh cilantro, chopped
- 1 lime (wedges for garnish)
- Cook first 5 ingredients in a large pot for 5 minutes.
- Add turkey, and brown until done.
- Stir in remaining ingredients (except for the cilantro) and bring to a boil.
- Reduce heat, and simmer uncovered for 10 minutes.
- Stir in fresh cilantro, cook one minute.
- Serve in bowls with cornbread and lime wedges!
This was a great option for chili. After following the recipe exactly, I found that it didn't have enough liquid to suit our tastes and needed more heat. I added a can of petite diced tomatoes with diced green chilies to conquer both issues. I also added a little more cumin and chili powder and allowed it all to simmer while my Jiffy mix (we all take the help where we can get it, right?) cornbread baked. Yum. It was really good soup that warmed us on a cold night.