A little bit of a cheat since beans really aren’t part of my diet plan, but I need them in my chili. I made some cheese crisps to use as chips and topped the chili with sour cream, cheese and avocado. So delicious!
- 2 lbs Ground Turkey
- 1 cup Zucchini; cored & chopped
- ½ cup Red Onion; chopped
- ½ cup Yellow Onion; chopped
- 1 cup Tomato; chopped
- 1 cup Bell Peppers; cored & chopped
- 14.5 oz. Stewed Tomatoes
- 14.5 oz. Crushed Tomatoes
- 6 oz. Tomato Paste
- 1 cup Chicken Broth
- 2 Tablespoons Worcestershire Sauce
- 14.5 oz canned Chili Beans; rinsed and drained
- Spice Mixture:
- ⅓ cup Chili Powder
- 1 ½ Tablespoons Garlic Powder
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Ancho Chile Powder
- 1 teaspoon Cayenne Pepper
- ¼ teaspoon Red Pepper Flakes
- Pinch of Cinnamon
- 1 teaspoon Cumin
- 1 Tablespoon Mexican Oregano; chopped
- ½ teaspoon Cilantro; chopped
- Salt and Pepper to taste
- Heat a dutch oven over medium-high heat and add a drizzle of oil. Brown the turkey until no longer pink before draining. Add the vegetables and sauté until tender.
- Pour in the tomatoes along with their juices as well as the broth and Worcestershire sauce. Add the seasonings and herbs. and Worcestershire sauce. Add the seasonings and herbs. Cover and reduce heat to low. Simmer for an hour before adding the beans. Re-cover with the lid and simmer for at least one additional hour, longer is better!
- Ladle into a bowl and add desired toppings.
- Enjoy!
