Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion, finely chopped
- 1 green pepper, chopped
- 1-1/2 lbs ground turkey
- salt
- freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-oz) can chopped tomatoes
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can kidney beans, rinsed and drained
- 1-1/2 cups low-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- shredded cheddar, for garnish
Instructions
- In a large skillet over medium-high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes.
- Add ground turkey and cook, stirring occasionally, until turkey is golden (it doesn't have to be completely cooked through at this point).
- Season with salt and pepper, then stir in garlic and tomato paste and cook until fragrant, about 2 minutes.
- Transfer mixture to a slow cooker.
- To the slow cooker, add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano.
- Cook on high for 4 hours, until chili has thickened.
- Check for seasoning and season with salt and pepper to taste. Garnish with cheese, if desired.
Cook Time: 4 hours
Serves: 8
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