Things I would add: peppers, onions, beans, and whole tomatoes. My boyfriend doesn’t love these so I didn’t add them but yum!
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Ingredients
1 TBSP extra-virgin olive oil 3 cloves of garlic – minced
2 large carrots – diced
4 stalks of celery – diced
1 medium sweet potato – cubed
2 LBS ground Turkey
1 1/2 cups water – more as needed
1 24oz can San Marzano tomato puree 3 TBSP chili powder
1 TBSP ground cumin
1 TBSP paprika
1 TSP Cayenne pepper
1TSP kosher sea salt
1/2 TSP freshly ground black pepper
A pinch of red pepper flakes
2 squeezes of ketchup
Instructions
- Heat oil in a large soup pot over medium heat. Add garlic, and all veggies, or sub 1 TBSP onion powder for onion. Saute 5 to 7 min. or until soft.
- Add turkey and cook until no pink is visible, 5 to 7 min, stirring often to beak up the chunks.
- Once the meat is no pink approved, add 1 1/12 cups water, San Marzano can, Ketchup, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook uncovered until the chili thickens, about 45 – 50 minutes, stirring every so often so that the chili doesn’t stick to the bottom.
- If the chili becomes too thick, add a little water to reach your desired consistency
2 thoughts on “Full Macronutrient Turkey Chili”
tasty
Very!