Mmm, there’s something about a warm bowl of chili on a cold day. It’s flavorful and filling, and it warms you up from the inside. Chili is a versatile dish too, because you can change the ingredients to adjust the flavor, and make it as healthy (or unhealthy) as you like. My chili is in the healthy category since I make it with ground turkey and I throw in a few veggies too. My husband, who is a chili purist, told me that he loves my chili but he wishes that I would stop adding vegetables – to which I laughed heartily. Feel free to adjust the seasonings to your liking. The spices in this recipe are kid-friendly, but you may want to add some of your favorite hot sauce if you want to turn up the heat.
Ingredients
2 tablespoons olive oil
1 package ground turkey (about 1 1/2 pounds)
1/2 cup diced carrots
1/2 of a large onion, chopped
2 ribs of celery, diced
3 cloves of garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
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Salt and pepper to taste
1 14.5-ounce can diced tomatoes
2 cups water
2 tablespoons tomato paste
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed (kidney beans are good too)
1 cup chopped fresh spinach
Add the olive oil to a large pot over medium-high heat. Add the ground turkey and cook thoroughly (about 7 minutes), while stirring to break up the large pieces.
Add the carrots, onions, celery, garlic, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper to the pot and stir to combine. Cook, stirring frequently, for about 3-5 minutes, or until the vegetables begin to soften.
Stir in the diced tomatoes (with juice), water, tomato paste, cannellini beans, and pinto beans. Bring to a boil and cover, reduce heat, and simmer for about 1 hour. A few minutes before serving, stir in the spinach and cook until the spinach is wilted. Serve hot, with your favorite corn bread.
