Notes:
This recipe is slightly spicy; to make it less spicy, either use less cayenne pepper, only ½ the jalapeño, and/or only ½ the poblano.This recipe also reheats very well as leftovers, especially if stored in individual, portion-sized containers.
Turkey/Veggie Chili
Ingredients
Chili:
- 1 pound lean ground turkey
- 2 medium bell peppers (1 red, 1 green)
- 1 poblano pepper
- 1 jalapeño pepper
- ½ medium red onion
- 2 cloves garlic
- 15oz can diced tomatoes
- 8oz can tomato sauce
- 1 15oz can black beans
- 2-3 limes
- ½ can Guinness (roughly)
- 1 bunch cilantro
- 2 tbsp chili powder
- ½ tsp cayenne pepper
- 1 ½ tsp crushed coriander
- 1 tsp crushed cumin
- ½ tsp garlic salt
- ½ tsp salt
- ¾ tsp black pepper
Suggested Toppings:
- ½ avocado, diced
- shredded cheddar cheese
- dollop of sour cream
Steps
- Sauté the turkey in a pan until cooked through and crumbly.
- Finely dice the peppers and onion. Add roughly 2 tsp olive oil to a large pot, then add the diced peppers and onion. Using a garlic press, press the garlic cloves into the pot.
- Sauté the peppers, onion, and garlic until softened and translucent, about 3 minutes.
- Add the tomatoes, tomato sauce, spices, cooked turkey, and ¼ can of Guinness to the pot. Stir to mix and heat on low-medium heat until simmering.
- Cover the pot and simmer for 15 minutes, stirring occasionally and adding Guinness as necessary for consistency.
- Rinse black beans in a colander and stir them into the pot, adding Guinness if needed, then return to a simmer and cook for 5 minutes.
- Chop the cilantro and slice the limes in half. Add most of the cilantro to the pot, squeeze in 2 limes (4 halves), then return to a simmer and cook for another 5 minutes.
- Taste chili and add Guinness, spices, cilantro, or lime as desired, then simmer 5 additional minutes.
- Serve with your chosen toppings, then store any leftovers in the fridge for up to 1 week.
Notes:
This recipe is slightly spicy; to make it less spicy, either use less cayenne pepper, only ½ the jalapeño, and/or only ½ the poblano.This recipe also reheats very well as leftovers, especially if stored in individual, portion-sized containers.