Turkey Chili
As the weather cools down, it is the perfect time to make a warm, hearty soup to fill you up! Perfect for using up the vegetables in your fridge and getting creative with the variations!
Ingredients
- 1 tbsp olive or avocado oil
- 1 pound ground turkey
- 1 small yellow onion diced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 2 dried bay leaves
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp smoked paprika
- 3 tsp salt plus more to taste
- 1/2 tsp freshly ground black pepper plus more to taste
- 2 cups vegetables diced, (butternut squash and carrots used)
- 15 ounce fire-roasted canned tomatoes
- 15 ounce canned beans black beans used, rinse and drained
- 2 cups bone broth
- Greek yogurt for serving
- Green onions for serving
- Shredded cheddar for serving
- Avocado for serving
Instructions
- Heat 1 tablespoon of oil in a dutch oven over medium-high. Add the ground turkey to the pan, season with salt and pepper, and brown. Breaking it up as it cooks.
- Once the meat has started to brown, add the diced onion and garlic to the pot. Continue to cook until the onion begins to become tender. Stir in the tomato paste and cook for 1 to 2 minutes until fragrant.
- Add the dried bay leaves, chili powder, cumin, paprika, chipotle powder, salt, and black pepper to the pot and stir until well combined.
- Next add the vegetables, canned tomatoes, beans, and bone broth to the pot. Bring the chili to a boil and then reduce the heat to a simmer. Let the chili simmer for 20-25 minutes or until the vegetables are tender.
- Serve the chili with your favorite toppings!