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Turkey Veggie Chili!
This is a great, basic recipe that you customize to your liking. Add and subtract as you wish to make your perfect bowl!
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Turkey Veggie Chili:
- 1 Tablespoon Light Olive Oil
- 2 medium onions, rough chopped
- 4 cloves garlic, rough minced
- 2lbs lean ground turkey breast
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flake (more or less as desired)
- 1 can diced tomatoes and chilis (heat level to your preference
- 3 small zucchini, cut to ½ inch quarter rounds
- 3 small summer squash, cut to ½ inch quarter rounds
- 2 15oz cans beans (I used pintos and red kidney) Drained but not rinsed
- ¼ cup masa
- ½ cup water
- Salt & pepper to taste
1. In a large pot, add oil and heat over medium-high
2. Add onions and a pinch of salt. Sweat onions until translucent, stirring often
3. Add garlic and cook, stirring constantly for about one minute
4. Add ground turkey, and cook, using spatula or spoon to break into small pieces, until fully cooked
5. Add chili powder, cumin, oregano, and red pepper flakes. Stir until well combined
6. Add 1 can of diced tomatoes and chilis, liquid and all into pot. Bring to simmer
7. Add zucchini and squash. Reduce heat to medium low, and allow to cook, stirring often, for about 15-20 minutes
8. Add beans, stir to combine, and heat to simmer
9. Add tomato sauce, mix well, and simmer for 15-20 minutes
10. Make a slurry with the masa and water. Add to pot and mix very thoroughly. Cook for about 5 minutes until thickened.
11. Check for seasoning and adjust as needed
12. Enjoy!
Bone apple yeet!