Turkey chili

​Now that we are in the colder months, this is sure to warm your soul. The key for this recipe is being patient at each step to really pull out all the flavors of the ingredients. Speaking of ingredients, almost all of them are listed on my pantry staples list, so when you’re in a pinch, this can be your new go-to.  ​

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Substitute ingredients as you please. This recipe has a little bit of a kick, but foods that are slightly spicy can get the blood flowing, which is exactly what we want in the winter.  Serve this topped with avocado chunks or a dollop of guacamole.

Ingredients:
2 T evoo
2 small onions or 1 large, small diced
3 cloves garlic, chopped
3 stalks celery, small diced
1 red pepper, diced
1 lb. ground turkey
1 t ground cumin
2 T chili powder
1 t dried oregano
1 t sea salt
¼ t ground black pepper
1 bay leaf
4 oz. can green chiles
14.5 oz can diced, fire roasted tomatoes
1 c chicken broth (low sodium)
1 can red kidney beans, drained and rinsed
Topping: Avocado or guacamole
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Directions:

1. In a large pot, add olive oil, onion, celery, garlic, red pepper, and a pinch of sea salt. Sauté over medium heat until starting to slightly brown.
   
2. Add ground turkey and break up as you stir. When meat is completely browned, add cumin, chili powder, oregano, sea salt, pepper, and bay leaf and cook for about 2-3 minutes, stirring often. Do not skip this step, as blooming the spices can make or break the recipe.
   
3. Add green chiles, fire roasted tomatoes, chicken broth, and kidney beans. Cover, adjust heat to low, and simmer for about 20 minutes. Taste for salt and pepper, and adjust as necessary. Top with avocado or dollop of guacamole.
   
4. Enjoy!