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Turkey Veggie Chili
Turkey Veggie Chili

Before you jump to Turkey Veggie Chili recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to turkey veggie chili recipe. To make turkey veggie chili you only need 21 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Turkey Veggie Chili:
  1. Prepare lime juice. I use this in lieu of cooking oil because it adds a fantastic flavor and, obviously, no fat. I've also used chicken and veggie stock for this purpose as well
  2. Prepare ground turkey
  3. Prepare ground chicken
  4. Prepare chili powder
  5. Provide ground cumin
  6. You need kosher salt
  7. Provide hot smoked paprika
  8. Get ground coriander
  9. Prepare cayenne pepper
  10. You need freshly ground black pepper
  11. Provide red onion, diced
  12. Prepare garlic cloves, peeled and minced
  13. Provide broccoli, separated and roughly chopped
  14. Provide red pepper, seeded and diced (if you want, you can roast it first, that adds a terrific flavor.)
  15. Prepare green pepper, seeded and chopped
  16. Use jalapeño, seeded and finely chopped (wash your hands afterward to avoid accidentally rubbing your eyes. I've learned this the hard way.)
  17. You need large tomatoes, chopped
  18. You need Fresh corn of 1 cob - OPTIONAL
  19. Get fresh cilantro, roughly chopped
  20. You need Feta cheese for serving - OPTIONAL
  21. Prepare large stockpot, the largest you have
Instructions to make Turkey Veggie Chili:
  1. Add the lime juice to the stockpot over medium heat, then immediately add the turkey, chicken, all the ground spices, onion, garlic, pepper, and 1/2 the salt. Using a long spatula, break up the meat as it cooks until it is in tiny pieces. Let cook for 10 minutes, or until no pink is visible.
  2. Add the broccoli, tomatoes, red and green peppers, jalapeño, and corn. Sprinkle the rest of the salt over. This helps pull the liquid from the tomatoes so they cook more evenly. Let simmer for 25 minutes before taking off the heat.
  3. Using a wooden spoon, stir in 1 3/4 cup of the cilantro, reserving about 1/2 cup for serving.
  4. Serve in bowls topped with the feta cheese (if you wish) and fresh cilantro. Important safety tip Let the batch of chili cool down to lukewarm - up to 90 minutes after cooking - before putting it in the refridgerator. This will keep the inside of your fridge at the proper temperature for safe food storage.

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