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
Ingredients
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
Directions
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!
