Loaded Turkey Chili (6 Servings)
INGREDIENTS 1 Tbsp. avocado oil
1 ½ cups unsalted chicken broth 2 (8 oz.) cans no-salt-added tomato sauce 1 (15 oz.) can no-salt-added dark kidney beans, rinsed 1 (15-oz.) can no-salt-added pink or pinto beans, rinsed 1 (14.5 oz.) can no-salt-added diced tomatoes, undrained ½ tsp. salt ¾ cup whole-milk plain strained (Greek-style) yogurt (optional) Baked tortilla chips or grain free chips (optional)
1 large yellow onion, chopped 1 small bell pepper, chopped 2 medium stalks celery, chopped 1 Tbsp. fresh cilantro 1 ½ lbs. lean ground turkey
2 Tbsp. tomato paste 2 Tbsp. chili powder 1 Tbsp. ground cumin 2 tsp. garlic powder 2 tsp. onion powder 1 tsp. smoked paprika
INSTRUCTIONS 1. Heat oil in a large heavy bottom pot over medium- high heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until the vegetables are softened, 10 – 12 minutes. 2. Add ground turkey, cook, stirring often, until the turkey is crumbled and cooked through, about 5 minutes. 3. Stir in tomato paste, chili powder, cumin, garlic powder and onion powder; cook, stirring constantly, until fragrant and well combined, about 1 minute. 4. Stir in broth, tomato sauce, kidney beans, pink (or pinto) beans, diced tomatoes with juices, and salt. Bring to a boil over high heat. 5. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 15 minutes.
6. Add fresh cilantro, stir to combine and remove from heat. 7. Top each with a dollop of yogurt and serve with chips.
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