I don't really looove beans, so I don't add them to my chili. If you can't have chili without beans, drain, rinse, and add a 15.5 oz can of kidney beans to the pot!
Author: Alicia Shaw
Serves: about 8 cups
Ingredients
Chili
2 pounds ground turkey (I usually use 90% - 99% lean)
1 tablespoon chili powder
½ teaspoon chipotle chili pepper powder
1 teaspoon ground cumin
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon ground black pepper
28 oz. can crushed tomatoes
28 oz. can tomato sauce
28 oz. water
1 onion, diced
2 green bell peppers, diced
1 red bell pepper, diced
Toppings (optional)
Greek yogurt (or sour cream)
green onion, sliced
shredded sharp cheddar cheese
Instructions
Heat a large pot over medium heat. Add the ground turkey to the pan, breaking it up with a spoon. (If using 99% lean, add a little oil/fat to the pan before adding the turkey to prevent sticking.)
Optional: once the turkey is cooked, if a lot of liquid remains, drain it off before proceeding.
To the cooked turkey, add the chili powder through black pepper and cook about one minute.
Add the crushed tomatoes through the red bell peppers. Bring to a slow boil and cook about 15 minutes, until pepper and onions softened.
(If you're using beans, add them and cook until heated through.)
Serve with your favorite toppings. I like greek yogurt, green onion, and sharp cheddar!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/comfy-cozy-chili/