This easy homemade chili is full of flavor and comfort. This hearty chili made with turkey, beans, and aromatic vegetables is just perfect for those cold days. This easy chili recipe will become one of your favorite meals, and it only takes 30 minutes and one pot to make! Also, don’t be afraid to make extras for lunches all week. It reheats quickly and still tastes great!
time: 30 minutes
serves: 6-8 people
1 lb. ground turkey
1 small yellow onion, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 8-oz can tomato paste
1 14-oz can petite diced tomatoes
1 29-oz can tomato sauce
1 14-oz can of beans, drained and rinsed
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic
1/2 tsp oregano
optional toppings: sour cream, shredded cheddar, hot sauce, green onions, Fritos, or cornbread
1) dice the onions and peppers, set aside
2) in a large pot, cook the ground turkey until done
3) to the pot, add the diced onions and peppers and all the canned ingredients
4) add the seasonings to the the chili, stir until well mixed
5) cover and simmer for 20 minutes
6) serve warm with toppings of your choice
– The Martin’s Kitchen –
Nutrition in the Kitchen
Did you know that onions and peppers are aromatic vegetables? Aromatics are foods that give your meal a personality. They bring deep flavors and aromas as they are heated or chopped. Additionally, aromatic vegetables are very versatile. Use them as the foundation of your dish and build from there. How they taste and smell will depend on your choice of spice and seasonings, and cooking methods.
Tips for using aromatics in your cooking:
Use fresh for best flavors, chop and store for meal-time ease during busy times, chop uniform for even cooking, handle carefully as they could irritate eyes and nose (i.e. onions), sauté in light amount of fat or broth before adding to main dish to deepen the flavors, and consider sweating the vegetables to soften without browning (to sweat vegetables, cook them in a tightly covered pot until soft).
The aromatic vegetables:
Carrots, celery, garlic, ginger, leeks, onions, parsnips, peppers, shallots, and scallions.