Spicy Turkey & Bean Chili
Recipe by Julia Gibson
Turkey takes the place of beef in this chili to create a lighter version of one of the ultimate, and easiest to make, comfort foods. It’s full of vegetables and beans for extra nutrients and fibre, and a generous amount of spices for just the right amount of heat. The toppings are where you can really have fun and personalize your bowl! Try sliced jalapeño for extra heat, avocado or coconut yogurt for creaminess, or lime and cilantro for brightness and zing.
In a large pot over medium heat, warm the olive oil. Once hot add the onion and garlic, cooking until translucent and slightly browned, about 5 minutes. Add the ground turkey, breaking it up and cooking until lightly browned.
Mix in the spices and salt, then add the diced sweet potatoes, pepper, canned tomatoes and chicken broth. Bring to a boil, reduce heat and simmer, stirring occasionally for about 15 minutes.
Add the beans and cook for another 10 minutes, stirring occasionally. Ladle into bowls and serve with chopped fresh cilantro, sliced avocado, unsweetened coconut yogurt or sour cream, thinly sliced jalapeño for extra spice and lime wedges.
Substitutions: Substitute ground turkey for any other ground meat or a combination of. Substitute ground meat and broth for a vegan ground and veggie broth. Add spinach or kale for extra greens.
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