This chili is a staple in our house. It’s quick to make and
bonus,tastes even better the second or third day! We always take it with us when we go skiing and have it ready after a long day on the slopes! This is a make aheaddinner that is sure to please!
Serves 8 people
- 1 lb. lean ground turkey
- 3 cups ( 1 large) Onion chopped
- 2 cups (5 large) Carrots chopped
- 2 cups (1 large) Red Bell Pepper chopped
- 3 cloves garlic
- 1 cup chicken broth
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 2 pinches cinnamon
- 1 can black beans, drained and rinsed
- 2 cups frozen corn
- 1 cup sour cream
- 1/2 cup lite Mexican cheese
Begin by cooking the ground turkey in 1 teaspoon olive oil. this should take about 5-7 minutes. The turkey will be pale in color and no longer pink. Remove from pot and set aside.
In the same pot, add a nice drizzle of olive oil and sauté onions, carrots and bell pepper until onions are translucent and carrots are soft.
Nextadd in the garlic and stir. Next add in the chicken broth, diced tomoatos, tomato paste andred wine, mix togethe runtilthe tomato paste is fully incorporated. Next, add the spices, Chili powder, oregano, cumin, salt andcinnamon. Add the turkey back in and let it simmer for about 10 minutes to help the flavors meld! Add the canned black beans and frozen corn and cook 5 minutes longer just to warm the beans and corn.
Serve with sour cream and lite Mexican cheese!