As promised here is a post of the chili to go with the bacon cheddar chive corn muffins I made over the weekend! I wanted to try a new recipe but also one that was on the healthy side. I know some people may disagree with me, but I like ground turkey in chili more than beef, so this is a turkey chili. I’m sure beef could work too, but the turkey was delicious in this. The chipotle added kick and the cocoa added an additional dimension to the flavor of the chili. This is adapted from a Cooking Light recipe.
You will need:
1 tbs olive oil
1 1/4 lbs lean ground turkey
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves crushed garlic
3 white mushrooms, diced
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cans diced tomatoes in sauce
1 can low sodium chicken broth
2 chipotle chilis in sauce, minced
1 tsp cumin
1 tsp chili powder
2 tbs unsweetened cocoa
In a large pot (I used a 5.5 quart Dutch oven that was juuuust big enough) heat to medium high heat and add oil, turkey, onion, peppers, garlic and mushrooms. I also added a little salt and pepper to this mix. Sauté until the turkey is cooked and veggies are soft.
Next add… Everything else. This is chili people not rocket science. The effort in this pretty much begins and ends at the chopping of a few veggies. Reduce the heat to medium low and let it simmer for about 20 or so minutes. I liked to mash it up a but with my spoon as it cooked to thicken it a bit, but you don’t have to.
I served mine with a dollop of Greek yogurt (feel free to use sour cream) and a nice sprinkle of chives. Cheese would have been good too, but I forgot and was already overtaken by my need to eat the chili as soon as possible. The corn muffin was awesome with it, I crumbled it up over the top and it was awesome! I took a picture of that but… It wasn’t pretty, haha. I hope you enjoy this as much as I did. It reheated nicely and even got a few comments at work.