Description
A spicy, smoky, rich yet light chili that will make you feel warm and cozy for fall.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 2 yellow onions, diced
- 1 red and 1 green bell pepper, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 sweet potato, peeled and cubed
- 2 pounds ground turkey
- 2 ½ cups low sodium chicken broth
- 2 15 oz. cans tomato sauce
- 1 15 oz. can diced tomatoes, with their juices
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- A couple dashes of hot sauce to taste
- Salt and pepper to taste
Toppings:
- Shredded cheddar cheese
- Sliced avocado
- Chopped green onions
- Tortilla chips
Instructions
- Heat oil in a large pot of dutch oven over medium-high heat. Add the ground turkey and season with salt and pepper. Sauté until just browned, about 4 minutes.
- Add the garlic and all your vegetables and season with more salt and pepper. Sauté until the veggies are softened, about 6 minutes.
- Stir in the chili powder, cumin, paprika and cayenne pepper and cook for about 1 minute until fragrant.
- Add the chicken broth, tomato sauce, and diced tomatoes with their juices. Bring to a boil and then reduce heat to a simmer. Cover and cook for about 30 minutes, stirring occasionally, until the chili has thickened. Taste and add a couple dashes of hot sauce or adjust seasonings as needed.
- Serve with desired toppings and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes