INGREDIENTS:
- 1½ teaspoons olive oil
- 1 pound lean ground turkey
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 red bell pepper, chopped small
- 1 yellow onion, chopped small
- 1 28-ounce can crushed tomatoes
- 5 garlic cloves, minced
- 2 cups water
- 1½ teaspoons cumin
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon garlic powder
- 1½ tablespoons chili powder
- ½ teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon ground cayenne pepper (Start with less if you're nervous about heat level.)
- ½- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons reduced sodium soy sauce or gluten-free tamari
Directions:
- Heat the oil in a large heavy bottom pot over medium heat.
- Add the turkey and cook until browned, stirring to break it up as it cooks.
- Add the onion, red bell pepper, and garlic, and cook for a few minutes, stirring, until tender.
- Mix in canned tomatoes, beans, corn, spices, and soy sauce. Add the water and stir to combine.
- Bring the chili to a boil, then reduce heat to low and simmer partially covered for about 30 minutes until the chili thickens. (*Try simmering with the lid on, try with the lid completely off; if you're finding that your chili isn't thickening to your desire, try removing the lid completely.) (Mine was just fine with lid partially on.)
- Serve with freshly baked corn bread. (Here's a link to her corn bread recipe.)
*www.snixykitchen.com