PROCESS
- In a large stock pot sauté olive oil, onion & bell peppers over medium heat until peppers have started to soften.
- Add the diced garlic & turkey and heat for a few more minutes.
- Add the remaining ingredients, cover & reduce the heat to low.
- Simmer for 30 – 45 minutes stirring the pot of chili from time to time.
- Optional: Serve with chopped cilantro as garnish & a spoon of sour cream if not dairy free.
INGREDIENTS
- 1-2 TBSP Extra Virgin Olive Oil
- 1 Whole White Onion
- 1-2 Garlic Cloves Diced
- 2 Red, Orange or Yellow Bell Peppers
- 1 Turkey Breast (or quantity desired) Chopped Against the Grain
- 3 – 16oz. Cans Diced Tomatoes With Juice
- 3 – 16oz. Cans Chili or Red Kidney Beans Drained
- 1-2 TSP Chipotle Powder (Quantity dependent on taste preference)
- 1 Box or 4 Cups Chicken Stock
- ½ TSP Garlic Powder
- 1 TSP Basil
- 1 TSP Oregano
- 1 TSP Cumin
- ½ TSP Turmeric
- Sea Salt & Fresh Ground Pepper To Taste