Turkey Chilli
Chilli is one of my favourite meals during cold winters. This turkey chili is loaded with flavour, plenty of fibre, and gut-friendly nutrients that leave you satisfied while keeping your gut and blood sugars happy too.
Yield: ~ 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Nutrition Facts (per 1 cup): ~275 kcal | 22 g protein | 34 g carbohydrate (10 g fiber) | 6 g fat
Ingredients:
5 strips bacon
227 g mushrooms, sliced
1 large onion, diced
2 bell peppers, diced
1 medium carrot, diced
3 cloves garlic, minced
1 lb lean ground turkey
1 Tbsp brown sugar
1.5 Tbsp chili powder
1.5 tsp. paprika
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 1/4 cup beef broth
1/4 c. tomato paste
15 oz. can kidney beans
15 oz. can black beans
15 oz. can diced tomatoes
Directions:
Cook bacon: In a Dutch oven (or large pot), cook bacon over medium heat until almost crispy. Remove bacon and drain on a paper towel. Reserve a small amount fat in the pan, discard the rest.
Cook mushrooms: Add mushrooms to the pan. If needed, add 1–2 Tbsp olive oil. Cook over medium heat until browned and flavorful. Remove from the pan and set aside.
Cook vegetables: Add onion, bell peppers, and carrot to the pan. Cook until softened and slightly golden, about 5–8 minutes. Remove from the pan and set aside.
Brown meat: Add ground turkey to the pan. Cook until browned, breaking it up with a spoon.
Bloom tomato paste & spices: Add garlic, tomato paste, and spices to the browned meat. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly caramelized.
Combine everything: Add beans, tomatoes, broth, cooked mushrooms, cooked vegetables, and bacon to the pan. Stir to combine.
Simmer: Bring to a gentle simmer and cook uncovered for 20–30 minutes, stirring occasionally, until flavors meld.
Serve & store: Enjoy with toppings like avocado or sour cream, or serve with cornbread or whole-grain bread. Freeze leftovers in silicone containers, then transfer to zip-top bags for easy storage.
