Healthy, hearty and immensely satisfying turkey chili is loaded with veggies, fiber, and spices. Raw cocao powder helps mellow the heat, while making this an easy, flavorful dish.
- 1 pound ground turkey breast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 28-oz can diced tomatoes
- 1 cup chicken broth
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1½ cups frozen fire-roasted corn
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- ¼ teaspoon cayenne
- 1 tablespoon raw cocao powder
- ½ teaspoon paprika
- Pinch of chili flakes (to taste)
- Sea salt + pepper, to taste
- Brown rice
- Fresh cilantro
- Sour cream
- Cheddar cheese
- Crumbled tortilla chips
- Heat olive oil in a large pot and saute onion, carrots, bell pepper, celery, and garlic until softened, but not browned. About 5-7 minutes. Season with sea salt and pepper.
- Add the turkey to the pot and cook, breaking up with a wooden spoon, until no longer pink.
- Stir in chili powder, cumin, oregano, cayenne, cocao powder, paprika, chili flakes, and a generous pinch of sea salt + pepper. Cook for 2 minutes until fragrant.
- Stir in can of diced tomatoes, chicken broth, corn, and beans and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes to let the chili thicken and deepen its flavors.
- Serve on brown rice, topped with fresh cilantro, cheddar cheese, light sour cream, avocado, and/or crumbled tortilla chips. Enjoy!