It’s honesty time, fellow Wildcats… I’m scared of foods touching. I know, I know, how does one operate a make-believe newspaper test kitchen if they can’t handle their peas mixing with their carrots? Let me tell you, times have been tough. On the bright side, I’ve decided that senior year of college is a good time to work on expanding my horizons, and this week that meant chili.
This turkey chili is both light and filling, which satisfied my desire for a warm, hearty autumn dinner as well as my roommate’s need to sculpt his abs for Halloween. Even better, it was so delicious I completely forgot about my fear of mixing foods. Whip this up on a Sunday night and impress your friends, or keep all the leftovers for yourself and enjoy a couple of built-in weeknight dinners. Stay warm, and as usual, happy cooking, ‘Cats!
- 1 lb lean ground turkey
- 2 (15 0z) cans red kidney beans
- 1 can whole-kernel corn
- 1 can diced tomatoes
- 1 yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 cloves fresh garlic (chopped)
- 1 1/4 cups chicken broth
- 2 tbsp olive oil
- 4 tbsp chili powder
- 1 tbsp chipotle chili powder
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- salt to taste
Dice onions and peppers. Sauté in large pot with olive oil and garlic over medium heat until soft (approx. 7 minutes).
Add ground turkey, cook until brown.
Add spices, stir until ingredients are evenly coated.
Stir in chicken broth, beans, corn and tomatoes. Bring to a boil, then reduce heat and simmer 30-45 minutes, stirring occasionally.
Garnish with cheese, sour cream, avocado or your favorite topping. Enjoy!