Saturday, January 5, 2013

Turkey and Bean Chili

Bryan has this week off from work, and I'm on break from school, so it's been pretty lazy around here. I've been trying to put in a lot of work hours, and Bryan has been doing small house projects. In order to fuel our productive laziness, I had a craving for some chili! I don't have a go-to chili recipe and I like to try new types of chili when I have the opportunity. This recipe is simple and delicious, and I would definitely make it again!! I served the chili with cornbread muffins, which were a perfect match!

Turkey and Bean Chili
Adapted from My Recipes

1 cup chopped red onion
1/3 cup chopped and seeded poblano pepper (about 1)
1 tsp minced garlic
1 1/4 pounds ground turkey
1 tbsp chili powder
1 tbsp tomato paste
2 tsp dried oregano
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 can (19 oz) cannellini beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) fat-free, lower-sodium chicken broth

Heat a large saucepan over medium heat. Add first 4 ingredients. Cook for 6 minutes or until turkey is done, stirring frequently to crumble.Stir in chili powder and the rest of the ingredients. Bring to a boil. Reduce heat, and simmer at least 10 minutes. Serve when ready. Enjoy!