It's a lighter twist on a seasonal favorite. Substituting turkey for ground beef and not using any oils or fats you would think this recipe would be pretty one-note, but it's the exact opposite - Delicious, hearty and healthy. I started using this recipe when I was doing the Whole30, it was a clean and filling recipe that was perfect for meal prepping. Now I find myself making it all the time! I know we like fattier foods in WNY, but I promise you will love this too!
1 large onion, diced
2 large carrots, diced
1 large red, yellow OR red bell pepper, diced
1 28oz can of Tomato Sauce
1 28oz can Crushed Tomatoes
Salt, Pepper to taste
2-4 tsp Cumin
2-4 tsp Garlic Powder
2-4 tsp Chili Powder
.5-1 tsp Cayenne
Take your diced veggies and sauté them in a pan (I used a Dutch oven). Cook them down for at least 10 minutes.
Then push them to the side and add your turkey. Cook the turkey down till all the water is gone, this could take awhile. Season the veggies and turkey with salt and pepper too.
Once it’s cooked down add the crushed tomatoes and tomato sauce. Rinse the can with a little water to get all the sauce out. Bring to boil then season with all spices. I would start with two teaspoons of garlic powder, cumin, and chili powder. For the cayenne, I would start with a half a teaspoon.
Then lower the heat to low and let chill for like 45 minutes. Taste the chili and season again to your tastes and spice level and let sit again. Cook for about 2 hours total and it’s really good the next day…it thicken it a little.
It has about 6 servings with a little over a cup for each serving! I really hope you enjoy it!