Juniper & Spice‎ > ‎Soups & Stews‎ > ‎

Confetti Chili



Makes about 7 - 1 1/4 cup servings

  • 1 - 2 tbsp. olive oil, divided (start with 1 tbsp., adding more as necessary)
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 orange/red bell pepper, chopped (you can use 2 green peppers if you want but the orange/red have a sweetness about them that really adds to the recipe)
  • 2 tbsp. cumin, ground
  • 1 tbsp. garlic powder
  • 1 tbsp. chili powder
  • 2 tsp. coriander, ground
  • 1/2 - 1 tsp. cayenne pepper, ground (add more/less depending on your heat preferences)
  • 1 - 20 oz. package lean ground turkey
  • 2 - 14 oz. cans diced tomatoes, no salt added
  • 1 - 6 oz. can tomato paste, no salt added
  • 1 - 4 oz. can chopped green chiles (optional - I add cayenne instead because I prefer an overall 'heat' to little, unexpected bites of heat)
  • 1 tsp. dried oregano
  • 1 - 15.5 oz. can low-sodium black beans
  • 1 - 15.5 oz. can low-sodium pinto beans (you can use kidney in place of these or the black beans if you prefer - I never find a low-sodium version of kidney beans though)
  • 1 - 10-12 oz. package frozen corn (about 2 - 2 2/3 cups corn, depending on your love of corn)

1. In a large pot or a wide, deep pan, heat oil over medium heat. Add onion and bell peppers; stir to coat with oil. Saute until soft, about 10 minutes, stirring occasionally. Add additional oil if necessary, pouring slowly to the side of your pot and then stirring in.

2. Add cumin, garlic powder, chili powder, coriander, and cayenne and stir to coat veggies. Cook for about 1 minute, stirring constantly.

3. Push veggies to the sides of the pot. Add ground turkey to the middle, breaking up with a spoon. Increase temp to medium-high and stir meat and veggies together. Stir occasionally until meat is cooked, about 10 minutes. It may be hard to tell with all of the spices in the pot.

4. Add the tomatoes, tomato paste, chiles (if using), water, and oregano. Stir until well combined and bring to a boil. Reduce heat to medium-low and let simmer, partially covered, stirring occasionally and cook for about 30 minutes.

5. Stir in the beans and frozen corn. Continue cooking, partially covered, for about 15-20 minutes at least. You can let the chili simmer on low for a while longer to let the flavors mix, but I am never patient enough for this.

Recipe makes about 9-10 cups. As written, 1 1/4 cup serving is about 350 calories, 1 1/2 cups about 415 calories, and 1 cup about 275 calories.

www.juniperspice.com