I love this leaner spin on chili that uses ground turkey and fresh veggies, but still brings plenty of flavor and heat and is perfect for a cold day.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes about 8 servings

• Olive oil
• 1 lb ground turkey
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 5 cloves garlic, minced (or 2-3 Tablespoons of jar garlic)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) petite diced tomatoes
• 1 cup beef bone broth
• 3 Tablespoons tomato paste
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 3 Tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1-1/2 teaspoons salt
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper

Optional Toppings:

• Fresh jalapeñoes
• Grated cheese
• Sour cream
• Hot sauce
• Green onion

• In a large pot or Dutch oven, cook the ground turkey over medium-high heat, crumbling with a spoon until browned.
• While this cooks, chop your veggies (onion, red pepper, green pepper, garlic)
• Once turkey is cooked, drain off excess liquid and transfer to a paper towel lined plate.
• Add olive oil to your pot and add in your onion and peppers, and cook for 3-4 minutes until onions are translucent and peppers are soft. Add the garlic and saute for another 30 seconds or until you can smell the garlic cooking.
• Add back in the cooked ground turkey and the rest of the ingredients and bring everything to a boil. Reduce the heat and cover, then simmer for 30 minutes to an hour, stirring occasionally to keep it from sticking.
• Serve in bowls with your preferred toppings.

• The original recipe for this I used added hot sauce and jalapeñoes into the chili, but I find that the chili powder is enough heat for me and my family and we just incorporate them as toppings.
• I find the best grated cheese for this is a mild cheddar, grated from a block, because it melts the best.
• You don’t have to use beef bone broth, you can use regular beef broth. I love using bone broth though because there is a big serving of protein in bone broth, which just boosts the healthiness of this recipe. I have made this recipe both ways, and both are delicious.
• If you like a thicker chili, use the entire can of tomato paste.
• I also usually make cornbread to go along with this recipe. Tortilla chips are also delicious if you want more of a taco vibe.

This recipe is honestly kind of fool proof. It’s pretty hard to mess up a pot of chili because it’s such a versatile dish and it’s all in one pot. You can sub out what types of vegetables you want to add in, or even add more. You can make it hot and spicy, or mild and cozy so it’s more kid-friendly or if you don’t like spicy foods. Make it your own and how you want it. It’s also a great one for all the insanely cold days we have been having this winter here in Minnesota.

I hope you enjoy it! Until next time,