This turkey chili is loaded with lean ground turkey making it healthier and lighter than traditional chili with beef, but just as hearty and satisfying.
prep time 10 min cook time 1hr
ingredients for 6-8
- 400-500g ground turkey
- 3 tbsp extra virgin olive oil
- 1 onion, diced
- 2 carrots, diced
- 1/2 celery stalk, diced
- 2-3 garlic cloves, minced
- crushed chili flakes or peperoncino (the amount depends on how strong you want your chili)
- sweet or smoked paprika
- ground cumin (optional)
- 1 (400g) can cannellini beans
- 1 (400g) can kidney beans
- 1 (400g) can red beans
- 1 (400g) can lentils
- 2 (400g) cans crushed tomatoes
- 2-3 zucchini, cut into cubes
- salt and pepper
- flat leaf parsley
1. Heat 1 tbsp olive oil in a large pot or a Dutch oven over medium high heat. Sauté onion, carrots, celery, garlic and peperoncino for a few minutes.
2. Add the remaining oil and brown the turkey for good 5 min breaking it up with a spatula. Season with salt and pepper, paprika and cumin if using.
3. Drain partially the beans and add to the pot together with the zucchini and chopped parsley.
4. Add tomato, bring to a boil, reduce heat to low and let simmer for 45 minutes or until the sauce thickens.
5. Serve hot with brown rice or tortilla chips.
OPTIONAL TOPPINGS:
- sour cream or whole Greek yogurt
- avocado
- cilantro sprigs or chopped cilantro
- chopped red or green onions
- shredded cheese
- sliced jalapeños
Tip: you can use any combination of beans, red, kidney, butter beans, black beans, azuki beans, cannellini, lima beans.
BUON APPETITO!