This recipe was originally featured on ambitious kitchen.
Ingredients:
- 2 tsp olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 lb ground turkey
- 4 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp group oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp salt (plus more to taste)
- 1 (28 oz) can diced or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn or 1 bag frozen sweet corn
- Optional toppings: cheddar cheese, avocado, cilantro, sour cream, tortilla chips, noodles….
Instructions:
- Place oil in a large pot and place over medium-high heat. Add onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
- Add in ground turkey, break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne, and salt; stir to mix in.
- Add in tomatoes, chicken broth, kidney beans, and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust flavor as necessary.
- Garnish with your preferred toppings and enjoy.
Tips & Tricks
- This is a recipe that I follow pretty exactly. It’s really hearty and makes enough for dinner for 2, plus leftovers for about 2 nights. I do use a frozen bag of corn that I microwave before adding to the pot because I feel it is fresher than canned corn.
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