Turkey Vegetable Chili

Chili is a favorite meal in the Stride house...year round. We serve it with homemade cornbread and a green salad.

Turkey Vegetable Chili

1 pound organic ground turkey

1 medium onion, chopped

1 tablespoon minced garlic, or 6 minced cloves of garlic

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

1 tablespoon chili powder

1 ½ teaspoons dried oregano

1 teaspoon sea salt

¾ teaspoon ground cumin

¼ teaspoon black pepper

1 can (approx 15 oz.) kidney beans, drained and rinsed

1 can (approx 15 oz.) black beans, drained and rinsed

1 can (approx 28 oz.) diced tomatoes, undrained

Heat a large Dutch oven over medium heat with a little MCT oil in the bottom. Add turkey and cook until almost all the pink is gone. Add onion and garlic, and cook until turkey is no longer pink. Add bell peppers and zucchini, cook for about 4-5 minutes. Add remaining ingredients and stir well to combine thoroughly. Bring to a simmer, cover the pot and cook on low heat for at least 30 minutes but up to one hour, stirring occasionally to prevent the bottom from sticking.

Serve with:

  • shredded cheese
  • sour cream
  • cornbread (see recipe)