What's your favorite dish to make on a cold wintry night? There is nothing cozier and easier than throwing together a warm, smoky, spicy pot of chili. The recipe below is a combination of my favorite ingredients from many chilis I have made in the past. Adding a bit of sweetness from coconut sugar perfectly cuts the spiciness of the chili powder and cayenne. And the smokiness from the smoked paprika gives it such a nice touch.
Meal Prep & Plan: Chili is a great option to turn leftovers into lunches and extra dinners for the week. Mix it up with some potatoes and serve a fried egg on top as hash. Serve it on top of macaroni noodles, quinoa or spaghetti squash with a sprinkle of cheddar, scallions, and a dollop of Greek yogurt. Make stuffed sweet or regular potatoes. Or just reheat and eat as is!
Oh and this chili tastes even better Day 2! Enjoy!
1lb ground turkey
1/2 large onion, chopped
1-2 carrots diced
1 green bell pepper diced
1/2 to 1 teaspoon of salt
1/2 teaspoon of pepper
3-4 Tablespoons chili powder
1 heaping teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper (more or less depending on how spicy you like it)
15oz can tomato sauce (more if you like it to be more soup like consistency)
1 cup of beef broth
15oz can Northern beans, drained and rinsed
15oz can black beans, drained and rinsed
1-2 heaping Tablespoons coconut sugar (brown sugar can be substituted)
Toppings: shredded cheddar cheese, chopped green onions, tortilla chips or Fritos , sour cream, Greek yogurt
In a large stock pot, sauté chopped onion, carrot and bell pepper in a little olive oil until tender.
Add ground turkey and brown. Next add seasonings. Stir to combine.
Stir in tomato sauce, diced tomatoes, beans, sugar and broth. Taste and season with more salt and pepper as needed. Turn heat down and simmer for 30 minutes. Stir once or twice while simmering.