I don’t think I could go through life without a few good bowls of chili to enjoy through the cold winter months. There’s just something about chili that is so homey, hearty and comforting. Paired with some Clean Eating Corn Bread, it’s the perfect dinner for a cold night in.(Then all you have to do is follow that with a nice cup of Clean Eating Hot Chocolate for dessert!)
But I digress…
YOU MIGHT ALSO ENJOY:
Clean Eating Turkey Chili
(Makes approximately 10 cup – freezes well for up to 6 months)
- 1 tablespoon olive or avocado oil
- 1 large red onion, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, diced
- 1 1/2 pounds lean ground turkey meat
- 4 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 3 cups fresh tomatoes, diced
- 1 vegetable bouillon cube, dissolved in 1 cup of water (gluten free if needed)
- 1 (6 ounce) can of tomato paste
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can tomato sauce, no sugar added (optional)
- In a large soup pot, sauté the red onion, bell pepper and garlic cloves in the oil.
- Once the onions are translucent, stir in the turkey meat. Continue to stir until the meat is cooked.
- Stir in cumin, coriander and chili powder.
- Pour in the water with the dissolved bouillon cube.
- Add the tomatoes, tomato past and beans.
- Keep at a low and steady boil for about 5-10 minutes to allow the spices to really absorb.
- If you find the chili is to thick or dry, add the can of tomato sauce.
- Cool and serve.