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Goldilocks’ Turkey Chili

Preppy Kitchen's Turkey Chili

I recently asked Siri if she could direct me to a good turkey chili recipe. (You know you're in the 21st century when your cooking BFF is a voice-controlled digital assistant.) Siri replied with several suggestions, and after perusing them all I adapted this one from Preppy Kitchen.

I've made many turkey chili recipes in my time. This is the Goldilocks version: it's just right. It's got the right amount of chili powder. It's got the right amount of beans and tomatoes. It's got veggies. I was surprised that it even contains a small amount of brown sugar, but I found that the sweetness balances the spices just right. In short, this is the one-and-only healthy chili recipe I will make from now on. Finally: chili nirvana!

I used 93% lean ground turkey instead of ground turkey breast because I think it's more moist and has a better consistency. You can make this your own by adding your favorite vegetables, such as corn or zucchini. I added a cup of frozen corn to our chili because we love corn and it adds color. No hard or fast rules here. The basic recipe works. Everyone, including picky Goldilocks, will love it.

1 Tbsp. olive oil

1 onion, chopped

1 bell pepper, chopped (I prefer red bell peppers)

4 garlic cloves, minced

1 lb. ground turkey (93% lean)

3 Tbsp. chili powder

1 Tbsp. ground cumin

1 tsp. oregano

1 tsp. salt

1/4 tsp. cayenne pepper

1/2 tsp. black pepper

1 Tbsp. Worcestershire Sauce (optional but adds a taste of umami)

2 (15-oz.) cans diced tomatoes

1 (8-oz.) can tomato sauce

2 (15-oz.) cans dark red kidney beans, rinsed and drained

1 1/2 cups low-sodium chicken broth

1 Tbsp. packed brown sugar

1 cup frozen & thawed corn (optional)

Heat oil in a large pot over medium heat and add onion, bell pepper and garlic. Cook, stirring frequently, until tender, about 5 minutes. Add ground turkey and cook until no longer pink, breaking up chunks with a wooden spoon.

Add chili powder, cumin, oregano, salt, cayenne pepper and black pepper. Cook 1 minute.

Stir in tomatoes, beans, broth, brown sugar and optional corn, scraping the bottom of the pot to loosen any stuck-on browned bits. Bring to a boil.

Reduce heat to medium-low and simmer, uncovered, until the chili thickens, about 40-45 minutes. Served topped with shredded cheese, plain Greek yogurt and/or sliced green onions.

Serves 6

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