This is my absolute favorite Chili recipe! It has a ton of colorful veggies in it that makes it look just as good as it tastes. It is super healthy and best of all it is very easy and quick to throw together. This recipe can be made in a large stock pot on the stove or thrown in a slow cooker and left to simmer all day. Just keep in mind that the longer it simmers the better it will get as the sauce thickens and the flavors intensify.
olive oil
1 -1.25 lb ground turkey
1 can black beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
4 cups chicken broth
1 can petite diced tomatoes - drained
1 cans tomato soup
1 can tomato paste
2 tsp. chili powder
1/2 tsp. cayenne pepper
2 tsp. cumin
1 tsp. salt
1/2 tsp black pepper
1 medium red onion - chopped
3 bell peppers (1 of each - green, yellow, red) - chopped
2 cups celery - chopped
1 can diced green chilis
3 cloves garlic - minced
In a large stock pot over medium-high heat whisk together broth, diced tomatoes, tomato soup, tomato paste and spices. Add the beans and bring to a simmer.
Heat olive oil in a saute pan. Saute onion, bell peppers and celery until they start to get tender, about 5 minutes. Add garlic and green chilis and saute 1-2 more minutes. Add softened vegetables to stock pot.
Add a splash of fresh olive oil to the saute pan. Crumble the turkey and season with a dash of cumin, salt and pepper. Cook until no longer pink, then add to stock pot.
Reduce heat to medium-low and simmer until vegetables are cooked through and sauce has thickened, about 30-45 minutes.
(Slow cooker variation - Just replace the stock pot with a slow cooker and don't worry about sauteing the vegetables before you throw them in. Everything else stays the same. Cook on high for 4-6 hours, stirring occasionally.)
Serving suggestion - Top with avocado, sour cream and cilantro.
