I used to make chili all the time. And I really mean, all the time! I woke up this morning with a small craving, and because I've been on a health kick, I decided I'd use ground turkey breast and give it a kick with southwestern flavors.
Ready in: 25 minutes
2 tablespoons olive oil*
1 pound ground turkey breast
1 yellow onion, diced
1 poblano pepper, seeded and diced
2 garlic cloves, crushed
1 chipotle pepper in adobo sauce, chopped
1 tablespoon chili powder
1 14-oz can diced or crushed tomatoes
1 15-oz can dark red kidney beans, rinsed and drained
1 medium sweet potato, peeled and chopped into 1/2-inch cubes
1/2 cup frozen corn kernels
1. Heat the olive oil in a large, non-stick soup pot over medium-high heat. Add the turkey and cook until brown, about 5-8 minutes, using a wooden spoon or spatula to break it up. Season with salt and pepper.
2. Add the onion, poblano pepper, garlic, and chili powder, and cook another 5 minutes.
3. Add the can of tomatoes, beans, sweet potato, and four cups of water to the pot. Bring to a boil, then reduce to a simmer, and cook covered for about 10 minutes, or until the sweet potato is cooked through. Stir in the corn. Taste for seasoning, and serve.
*I used jalapeño-infused olive oil... extra flavor!