Turkey Chili

Ingredients

• 1 tbspolive oil
• 1onion, large, diced
• 1red bell pepper, diced
• 1carrot, diced
• 4 clovesgarlic, minced
• 1 1/2 lbground turkey, 93% lean
• 3 tbspchili powder
• 2 tspground cumin
• 1 tspsmoked paprika
• 1 tspdried oregano
• 1 1/2 tspsalt
• 1/2 tspblack pepper
• 2 tbsptomato paste
• 28 ozcrushed tomatoes, one 28-oz can
• 1 1/2 cupskidney beans, one 15-oz can, drained and rinsed
• 1 1/2 cupsblack beans, one 15-oz can, drained and rinsed
• 1 cupchicken stock
• 1 cupfrozen corn
• 3/4 cupMonterey Jack, shredded, to serve
• 1/4 cupfresh cilantro, chopped, to serve

Method

1. 1

   Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper and carrot and cook for 7 to 8 minutes, stirring now and then, until soft. Add the garlic and cook for 1 minute.

2. 2

   Raise the heat to medium-high, add the turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains and it reaches 165°F.

3. 3

   Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper and tomato paste and cook for 1 to 2 minutes, until the spices smell toasted.

4. 4

   Add the crushed tomatoes, both beans and the stock. Bring to a boil, then lower the heat and simmer, partly covered, for 20 minutes, stirring every so often.

5. 5

   Stir in the corn and simmer for 10 minutes more, until the chili is thick and the corn is hot.

6. 6

   Taste and add more salt if it needs it. Ladle into bowls and top with the Monterey Jack and cilantro.

Nutrition per serving