Reheats well in the microwave, can be taken for lunch the next day too!
2 tbsp. extra virgin olive oil
1 – 1 lb. pkg. of ground turkey
½ medium white onion (diced)
2-3 cloves garlic (chopped)
1 small green pepper
2 tbsp. tomato paste
1 can crushed tomato
1 can pinto beans
1 can black beans
1 can dark red kidney beans
2 tbsp. chili powder
1 tsp paprika
½ tsp cumin
1/2 tsp garlic powder
¼ tsp salt (sea or celery salt)
Fresh ground pepper to taste
In a pan, heat the olive oil over medium heat, then add the ground turkey. Cook through, stirring regularly and put in a bowl to the side.
In the same pan, sauté the diced onions (more oil may be added as needed). After 2 min, add the garlic. Cook until fragrant (about 2 minutes).
Add the tomato paste to the pan, move it around so that it covers the surface and starts to caramelize (about 3 minutes). Then add the crushed tomatoes to deglaze the pan. Stir for about 5 until the liquid is hot.
Add the rinsed beans and ground turkey back to the pan. Now add the spices. Bring to a boil, then turn down to low heat. Simmer for an additional 15-20 minutes to get the consistency of a thickened, yet chunky, delicious chili. Serve in a bowl with shredded cheddar over top of a warm corn muffin.