There is nothing more comforting than a big bowl of chili. This is a perfect dish to prepare for a crowd or if you want to eat something comforting. I like eating my chili on its own, with rice, tortilla chips, with pretzel bread, corn bread, on french fries, or with a hot dog. Gotta love chili dogs and chili cheese fries! Favorite toppings: Sour cream, cheddar cheese, green onions, avocado, crispy fried onion ring toppers, and/or cilantro.

Ingredients:

1 yellow onion chopped

4 garlic cloves minced

1 medium – large jalapeno minced (I keep the seed for spiciness however you can omit seeds for less spice)

1 medium – large chopped red bell pepper

1 lb ground turkey

4 tbs chili powder

1/2 tsp cayenne pepper

2 tsp ground cumin

1 tsp dried oregano

28 oz can of San Marzano crushed tomatoes

salt and pepper to taste

1 1/4 cups of low sodium chicken broth

1 lb or 1 can of red kidney beans – drained and rinsed if using canned.

1 can sweet corn – drained and rinsed

Instructions:

1. Heat up oil and saute onions and garlic until fragrant.
2. Add your jalapeno and red bell pepper and stir for about 5 minutes.
3. Add your ground turkey and lightly season with salt and pepper.
4. Once meat is brown, add chili powder, cayenne pepper, cumin, garlic powder, and dried oregano. Mix until meat mixture is well coated with the dried ingredients.
5. Add chicken broth, corn, and beans. Stir until ingredients are incorporated.
6. Add tomato sauce. Season with salt and pepper to your liking.
7. Bring to a boil, cover, and simmer for an hour.