Italian Chili
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 907.18 g ground turkey
- 44.37 ml olive oil, basil infused if available
- 354.88 ml onions, chopped
- 8 garlic cloves, minced
- 2 (850.48 g) can kidney beans
- 9.85 ml dried basil
- 7.39 ml dried oregano
- 7.39 ml dried thyme
- 4.92 ml dried sage
- 4.92 ml dried marjoram
- 4.92 ml dried thyme
- 2.46 ml dried rosemary
- 1 bay leaf
- 2.46 ml black pepper
- 425.24 g can tomato sauce
- 170.09 g can tomato paste
- 473.18 ml low sodium chicken broth
directions
- In a large pot, begin browning ground turkey. As the turkey begins to brown, add onions and garlic and continue to stir until turkey is fully browned. Do not drain.
- Add tomato paste and stir until fully incorporated. Add tomato sauce and stir again.
- Slightly rinse kidney beans (does not have to be fully cleaned) and add to pot. Pour in chicken broth and stir again.
- Add spices to pot (basil, oregano, sage, marjoram, thyme, rosemary, pepper, and bay leaf) and stir until all ingredients are equally mixed. Add olive oil and stir again.
- Bring to a boil and immediately turn temperature down to low. Allow chili to simmer for 1 hour to 1 1/2 hours.
- Chili will be VERY hot so allow to cool before consuming. Remove bay leaf before serving.
- After cooling, chili can be divided into containers and frozen up to 3-4 months. (To cook from frozen, allow chili to defrost about 30 minutes and warm in microwave until reaching desire temperature.).
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