Turkey Chili

Prep Time: 30 minutes             Cooking Time: 45 minutes 

Equipment: 
stovetop
large pot (or Dutch oven, optional)
large spoon
knife and cutting board
measuring spoons
 
Servings: 8           Serving Size: 1 cup 
 

Ingredients:
1-1.5 lbs. ground 99% fat-free turkey
non-stick cooking spray
1 tablespoon+ 1 teaspoon cumin
2 teaspoon chili powder
1 teaspoon paprika
2 cloves of garlic, minced
1 medium yellow, white, or red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 (15 oz.) can kidney or black beans, rinsed and drained
1 (15 oz.) can tomato sauce 
1 (15 oz.) can diced or stewed tomatoes 
2 tablespoons tomato paste

Instructions: 
1.    Heat a large pot or Dutch oven over medium heat, then coat the pot with non-stick cooking spray and add the turkey and all of the spices. 
2.    Cook the turkey until it turns white and is no longer pink. Remove from pot and set aside
3.    Re-coat the pot with non-stick cooking spray and add the garlic, onion, and bell peppers.
4.    Cook until onion is translucent and all the vegetables have softened.
5.    Add the turkey, beans, tomato sauce, tomatoes, and tomato paste into the pot with the vegetables. 
6.    Bring mixture to a boil and then reduce heat slightly and let simmer for 15 minutes until the flavors combine. 
Variations:
•    Add some delicious toppings like fresh diced avocado, 1 tablespoon cheddar cheese, and crushed whole wheat tortilla chips. 
•    Clean out your fridge and add any vegetables you have on hand (peppers are optional) to create a whole new recipe. Sauté them with the onion.
•    For a vegan option leave out the turkey and add more of your favorite vegetables or firm tofu. Fry the tofu with spices as if it were turkey, leave as cubes or crumble as you cook.