Quick Red Chili
Serves: 6
  • 1 Tbs. oil
  • 1 lb. ground turkey
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • 2 cans (15 oz) fire roasted tomatoes
  • 1 can (15 oz) diced tomatoes with green chilies
  • 2 cans (15 oz) red kidney beans, drained and rinsed
  • Optional toppings: sour cream, cheddar cheese, green onions, tortilla chips, red onion
  1. Heat the oil in a large dutch oven, over medium heat.
  2. Add the ground turkey and cook, breaking up into small pieces. Once it's no longer pink, add the onion and pepper and stir frequently for about 5 minutes. Add the garlic and stir for another minute. Continue stirring and add the chili powder and cumin. Make sure everything is coated well with the seasoning.
  3. Add the tomatoes and beans. Bring the pot to a boil and then reduce heat and simmer for about 15 minutes. Make sure you stir the soup every few minutes so it doesn't stick to the bottom of the pan. If the soup is too thick, feel free to add up to a cup of water to thin it out.
  4. Serve hot and top with any of the optional toppings listed above. I highly suggest the sour cream, it gives the soup some additional creaminess.
Recipe by Made by Melissa Lee at http://www.madebymelissalee.com/quick-red-chili/