THE NEW YORK TIMES TURKEY CHILI RECIPE

A delicious and healthy chili recipe that's simple enough to make on a weeknight!

This recipe is always on rotation in our house… hope you give it a try!

NYT TURKEY CHILI

• 1 tablespoon olive oil

• 2 pounds ground turkey, white and dark meat combined

• 2 cups coarsely chopped onions

• 2 tablespoons chopped garlic

• 1 large sweet red pepper, cored, deveined and coarsely chopped

• 1 cup chopped celery

• 1 jalapeño, cored, deveined and finely chopped

• 1 tablespoon fresh oregano, chopped, or 1 tablespoon dried

• 2 bay leaves

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 3 cups canned diced tomatoes

• 2 cups chicken broth, fresh or canned

• Salt and black pepper

• 2 (15-ounce) cans red kidney beans, drained

• TOPPINGS: sour cream, cheese, avocado, cilantro, tortilla chips, etc.
  
  1. Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
  
  2. Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
  
  3. Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
  
  4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Toppings.

ENJOY! 🤟🏼