Photo: Erik Putz
Chili is a good friend to have. It's hearty, delicious and minimal effort. Your future self will thank you for making this big batch.
3 tbsp canola oil
900 g lean ground turkey
1 onion, chopped
5 garlic cloves, minced
160-mL can tomato paste
3 tbsp chili powder
2 tbsp dried oregano
1 tbsp ground cumin
2 tsp salt
1 tsp pepper
2 796-mL cans whole plum tomatoes
2 540-mL cans black beans, drained and rinsed
1 red pepper, chopped
2 cups frozen corn kernels
Heat oil in a large pot over medium-high heat. Add turkey and cook, breaking up with a wooden spoon, until browned and crumbled, about 7 min.
Stir in onion and garlic. Cook until soft, 5 min. Stir in tomato paste, chili powder, oregano, cumin, salt and pepper. Cook for 3 min.
Crush tomatoes with fingers, then add to pot. Add beans, red pepper and corn, stirring to combine. Bring to a simmer, then cook over medium-low heat, uncovered, stirring occasionally, until vegetables are tender and flavours have deepened, about 40 min. Serve with your favourite toppings, such as grated cheese, sour cream, green onion and cilantro.
Calories 241, Protein 18g, Carbohydrates 25g, Fat 9g, Fibre 7g, Sodium 751mg.
Excellent source of Vitamin C.
Turkey Chili Enchiladas Wrap chili in small tortillas and place seam-side down in a 9 x 13-in. baking dish. Top with a can of enchilada sauce and 1½ cups shredded cheddar cheese. Cover with foil and bake at 400F until hot, 15 min. Remove foil and bake until cheese is golden and bubbling, 5 min. Sprinkle with chopped tomatoes and cilantro before serving.
Chili-Stuffed Sweet Potatoes Prick 4 sweet potatoes all over with a fork. Microwave on a plate, until tender, about 10 min. Let stand 5 min, then cut a slit down centre of each potato and scoop out some flesh. Fill with heated chili, then top with diced avocado and sour cream.
Originally published in the March + April 2018 issue. Photo by Erik Putz.
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