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Categories:
onion olive oil garlic ground turkey red bell pepper tomatoes pepper kidney beans chicken stock tomato sauce chili powder paprika apple cider vinegar cayenne pepper chocolate salt
Viewed: 103 - Published at: 4 years agoIngredients
- 1 yellow onion diced
- 1/2 tablespoon olive oil
- 3 cloves garlic minced
- 1 pound ground turkey
- 1 red bell pepper diced
- 2 plum tomatoes or roma, diced
- 1 jalapeno pepper seeded and diced
- 14 ounces kidney beans drained and rinsed
- 1 1/2 cups chicken stock
- 14 ounces tomato sauce
- 1 1/2 tablespoons chili powder
- 1 tablespoon paprika
- 2 tablespoons apple cider vinegar
- 1 teaspoon cayenne pepper depending on desired heat level - I use 1/2 tsp
- 1 ounce cacao 100%, baker's chocolate
- salt
Method
- Dice onion, red pepper, jalapeno, and mince garlic. Set aside.
- In a large dutch oven our soup pot, add oil and heat to medium low, add onions and saute around 5 minutes or so, stirring often.
- Add minced garlic and cook, stirring often, for 2 minutes.
- Increase heat to medium or medium high and add ground turkey, cook until browned, crumbling into small pieces (use a potato masher to make quick work of this).
- Add diced jalapeno, red bell pepper, tomatoes and saute for 1 minute.
- Add chicken stock, tomato sauce, and apple cider vinegar and stir.
- Add in remaining ingredients and stir to combine.
- Simmer over medium-low heat for 40 minutes, stirring occasionally. If you notice the chili getting too thick for your tastes, add a splash of chicken stock as needed.
- Turn off the heat after the 40 minutes has passed and let rest on the stove for 5 minutes before serving.
- Top with whatever toppings you prefer. (I chose monterey jack and cheddar cheese, sour cream, minced cilantro, diced avocado, and more diced tomatoes)
