We love turkey chili at crunchtime and for good reason. Savory chili is a one-pot meal, it’s freezer friendly, hard to mess up, and relies on two foods that are a-okay in cans. When this recipe arrived on our Healthy Dinner Tonight fax from epicurious, its righteous balance of proteins and vegetables spoke to us.
Tomatoes and beans are among the few canned foods we keep in our pantry. Tomatoes don’t lose any of theirmanhandlinglycopene when cooked or canned and beans hold onto their fiber goodness. Even with these two simple foods, we read labels because those pesky food manufacturers like to sneak in piles of additives, especially salt.
Sweet bell peppers add complexity and rich tang to this chili. Fans of bells peppers use the abundance called for in the recipe. If not so much, we suggest using carrots for half the pepper measurement.
Serve with a fresh green salad and corn bread to round out the meal for your hungry mouths.
Turkey chili with sweet peppers
- Heat oil in a heavy medium pot over medium heat.
- Add ground turkey and cook, stirring to break into small pieces.
- Add peppers and onions, stirring occasionally, until golden, 12 to 15 minutes.
- Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute.
- Add tomatoes with juice, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
- use ready-chopped onions and peppers
- make ahead; day-old chili tastes best
- make double the recipe and freeze in dinner portions
recipe adapted from epicurious.com and provided by your friends at crunchtimefood.com