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Pane Turano 2 tsp. olive oil 1 yellow onion, chopped 3 garlic cloves, minced 1 medium red bell pepper, diced 1 lb. extra lean ground turkey 4 tbsp. chili powder (use less if sensitive to spice) 2 tsp. ground cumin 1 tsp. dried oregano ¼ tsp. cayenne pepper ½ tsp. salt, more to taste 28 oz. (1 can) diced tomatoes or crushed tomatoes 1 ¼ cups chicken broth 2 cans dark red kidney beans, rinsed and drained 1 can sweet corn, rinsed and drained For topping: avocado, shredded cheese (optional)
Place the oil in a large pot over medium-high heat. Add onion, red pepper, and garlic, and sauté for about 5-7 minutes. Stir frequently. Add in the ground turkey and break up using a wooden spoon. Once the turkey is cooked through, add the chili powder, cumin, oregano, cayenne pepper, and salt. Stir for about 20 seconds. Add tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the chili thickens and the flavors come together. Taste and adjust seasoning and salt as necessary.
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