Chili for When the Chill is Back!
Chili is the perfect dinner for a cold, winter night! It's comforting and delicious!
Ingredients
- 1 lb. ground turkey (or your favorite ground meat or beans)
- 1 14 oz. can organic diced tomatoes - to add a chunkier texture
- 1 28 oz. can organic crushed tomatoes
- 1 medium onion - diced into large or small chunks - I like to mix it up
- ½ red pepper - sliced and diced (not too small)
- ½ green pepper - sliced and diced (not too small)
- 2-3 cloves of garlic, chopped
- 2 T chili powder
- 1 t. Ancho Chile Powder (optional, but adds so much flavor!)
- 1-2 T olive oil
- 1 can red kidney beans, or your favorite beans
Instructions
- Dice up the onions, peppers and garlic.
- Sauté the onions and peppers over medium heat in a large soup pan, for about 5 minutes.
- Add in the ground turkey and sauté until cooked through. Stir together well.
- Add in the garlic and cook for about 2 minutes.
- Add the tomatoes and chili powders, mix well. Allow to come to a boil.
- Turn the heat down to low and simmer for about one hour. You can continue to simmer this chili for 30 minutes to 4 hours. The longer this cooks, the better the flavors come together. Make sure to stir the pot every so often.
- Enjoy your chili topped with avocado, cheese, sour cream (if you eat dairy), or sprinkled with chopped parsley or cilantro.
- Serve our gluten-free chili over rice, quinoa, mac-n-cheese (homemade of course), or your favorite sauteed greens.
- Once cooled, freeze the leftovers and you have dinner for another busy night.
Notes
You can soak the beans overnight, or boil them for about 20 minutes, before adding them into the pot, which helps with digestion.
Double the recipe and freeze one batch for a quick and easy dinner on a busy night.