It’s been snowy and cold in Seattle so I cooked up this healthy chili to stay warm. You can’t beat a hot bowl of chili on a cold day! This chili isn’t overly powerful with chili taste and spice. You can add more chili powder and spice to your liking. I can’t do a lot of spice but there’s a little kick to it so it’s not so bland.
This is a quick chili recipe that’s not difficult and you can whip it up for yourself or for a party. It’s delicious!
- 1 lb ground turkey
- 1 1/2 cups canned pinto beans drained and rinsed
- 1 sweet onion chopped
- 1 bell pepper chopped
- 2 tbsp garlic minced
- 2 tbsp chili powder or to taste
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp cocoa powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 4 cups beef broth
- 1 can 14 oz diced tomatoes
- 1/4 cup corn meal
- Topping options: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado
Add ground turkey to sauce pan and stir with wooden spoon to break up the meat into smaller pieces; saute until meat is brown.
Stir in onions and saute until soft, about 2 minutes.
Stir in bell peppers and garlic.
Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.
Transfer meat mixture into a bigger pot.
Stir in beef broth, tomatoes and pinto beans.
Bring the chili to a boil stirring frequently. Reduce the heat and let it simmer for about 45 minutes.
Stir in corn meal slowly. The corn meal will clump up if you pour it in all at once.
Cook until chili has thickened, stirring frequently, about 5 minutes.
Pour chili into serving bowls and serve with your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado or anything you can think of!