Like I have said before – I am not going to make you scroll for 5 minutes to find the goods. If you’ve been on the hunt for the BEST chili that will please any crowd, you’ve come to the right place.

INGREDIENTS:

1 tablespoon extra-virgin olive oil

3 cloves garlic — minced

2 medium onions — diced

2 bell peppers — any color, cored and chopped

2 large carrots — peeled and diced

2 stalks celery — diced

2 pounds ground turkey — I used 93% lean*

1 1/2-2 cups water — more as needed

1 can tomato sauce — (15 ounces)

1 can diced tomatoes in their juices — (14.5 ounces)

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon kosher sea salt

1/2  teaspoon freshly ground black pepper

Pinch red pepper flakes

OPTIONAL ADD INS  (I add them all!!!)

1 medium sweet potato — peeled and cubed 

1 can sweet corn

2-3 cans beans — garbanzo, black bean, kidney bean. I drain and rinse mine before adding

OPTIONAL TOPPINGS

Sliced fresh avocado

Thinly sliced jalapeño

Shredded cheese

Plain non-fat Greek yogurt, non-dairy yogurt — or sour cream

Freshly chopped cilantro

INSTRUCTIONS:

1. Heat olive oil in a large soup pot over medium heat. 
2. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato – sauté until soft – roughly 7-8 min.
3. Add the turkey and cook until browned.
4. Add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, the cans of beans and corn, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. 
5. Bring to a boil, then reduce heat to low and simmer.
6. Let cook, uncovered to allow chili to thicken – about 45 minutes
7. Stir every so often so that the chili does not stick to the bottom. 
8. Add more water as needed depending on your taste in thickness.
9. After the 45 min – do a quick taste test and add extra seasonings as you like! More cayenne for extra kick, salt, pep, etc.
10. Serve and top with your favorite toppings! Mine includes cashew yogurt, avocado and jalapeño!