It’s snowing and it’s late March and I don’t like it!!! This year we have had one of the harshest winters on record! We actually had a blizzard! WHAT!?! So what is a girl to do when it’s snowing at a time when she is normally breaking out the flip flops….make chili….I guess, I don’t know… it’s never happened to me before.
Everyone seems to have a favorite chili recipe and mine seems to change often depending on what goodies are living in my fridge. Personally I feel that chili should have lots of veggies in it! When a giant pot of chili is cooking on the stove, it’s a perfect opportunity to bring on some veg and lean protein and serve up a bowl of wholesome comfort food!
Turkey Veggie Chili
- 1 Onion, diced
- 1 Red Bell Pepper (or whatever color you have), diced
- 2 Carrots, unpeeled and diced
- 2 Celery Stalks, diced
- 2 tbsp. Canola or Olive Oil
- 1 lb. Lean Ground Turkey (skip this if you’re anti meat – just up the bean amount)
- 2 tsp. Chili Powder
- 1 tbsp. Cumin
- 1/2 tsp. Cinnamon
- 1/4 tsp. Cayenne
- Salt and Pepper
- 1 can Diced Tomatoes (or 4 fresh chopped tomatoes)
- 1 can Fire Roasted Tomatoes
- 1 8oz. can Tomato Sauce
- 1 can Black Beans
- 1 cup Frozen Corn Kernels
First of all….don’t you dare complain about chopping all those veggies….you can handle this! Plus you can chop ahead of time and store them in the fridge.
Serve with cheddar cheese, sour cream, diced avocado, parsley, cilantro, whole wheat corn bread, a spoon…whatever makes you and your chili happy!