Turkey Taco Chili

If there was ever to be a list of the most important recipes to have in your arsenal, it would be chili.  Chili is so easy to make and really there is no wrong way to do it.  You can season it with cumin, chili powder and cayenne or grab a packet of taco seasoning mix to flavor your chili.  And the longer a chili simmers and sits, the better and richer the taste.

In our house, we love this turkey taco chili because not only does it taste great from day one, but you can also freeze it or keep it in the fridge for a few days, and the longer it sits, the better the flavors get.

Packed with flavor, healthy proteins, and just a few ingredients, this quickly has become part of the rotating schedule in our house!

WHAT YOU NEED:

• Cutting board
• Knife
• Can opener
• Measuring spoons and cups
• Baking sheet
• Two large mixing bowls
• Spatula
• Large stockpot
• Wooden spoons and ladle

Ingredients:

1 pound lean organic ground turkey 

1 packet taco seasoning mix

1 large onion, diced

1 red bell pepper, chopped

1 can organic refried pinto beans (like from Amy's Organic)

1 14oz can black beans, drained and rinsed

1 14oz can kidney beans, drained and rinsed

1 14oz can fire roasted diced tomatoes or a can of RoTel tomatoes

1 14oz can tomato sauce

2-4 C vegetable broth

​

Serve it with:

3 scallions sliced

1 avocado sliced 

1 bunch cilantro chopped

Shredded non-dairy cheese

​

Directions:

1.  In a large pot, heat oil over medium-high and add gourd turkey.  Cook, stirring frequently, for 8-10 minutes, until turkey is cooked and starting to brown.  Add pepper and onion.  Stir and cook until onions soften, about 5 minutes.

2.  Add beans, tomatoes, tomato sauce and 2 C broth.  Add more broth for a thinner chili or keep the 2 cups for a thicker chili.

3.  Bring to a low simmer, stirring everything together and covering for 20-25 minutes.

4.  Serve with fresh cilantro, scallions, dairy free shredded cheese and/or sliced avocado.

​