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…
This is also great for the freezer! It makes a relatively large batch, so this is really easy to freeze in portion-sized containers. It’s great for grabbing straight from the freezer and popping into your lunch bag/box and out the door you go!
YOU MIGHT ALSO ENJOY:
- 1 tbsp. oil (I use olive or avocado oil)
- 1 large red onion, chopped
- 1 large green bell pepper, chopped
- 6 large cloves fresh garlic, minced
- 1 1/2 lb. ground turkey
- 4 tbsp. ground cumin
- 1 tsp. ground coriander
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 8 cups chicken broth, no sugar added
- 3 cups fresh tomatoes, diced
- 1 (6 oz.) can tomato paste, no sugar added
- 1 (15 oz.) can kidney beans, no sugar added
- 1 (15 oz.) can tomato sauce, no sugar added (optional)
- salt and pepper to taste after cooking
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, chili powder, garlic powder and onion powder.
Pour in the chicken broth.
Add the tomatoes, tomato paste 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 too thick, add the can of tomato sauce.
Cool and serve.