This is my toddler’s favorite dish! This colorful chili works great in the crockpot or stovetop. Be creative and add a variety of veggies—I usually clean out the produce bin when I make this recipe. Freeze leftovers for a fast weeknight meal.
· 1 pound lean ground turkey
· 1 teaspoon olive oil
· 1–2 cups sliced carrots, diced potatoes, chopped bell pepper (optional)
· 1 large onion, diced
· 4–5 garlic cloves, chopped
· 1–2 jalapeño peppers, seeded and sliced (optional)
· 1–2 tablespoons each to taste: chili powder, cumin, basil, oregano
· 1–2 teaspoons each to taste: kosher salt, coarse ground black pepper
· 2 cans fire-roasted diced tomatoes
· 1–2 cans low-sodium black beans, drained and rinsed
· 1–2 whole bay leaves
· 1 tablespoon red wine vinegar
1. Brown turkey in a nonstick skillet with oil over medium-high heat. Add carrots or vegetables if desired. When meat is almost done and vegetables are soft, add onion, garlic, and jalapeños, stirring occasionally until onions are tender. Transfer meat mixture to slow cooker or continue on the stovetop in a larger pot.
2. Add spices, salt and pepper, tomatoes, and beans. Stir to combine ingredients. Drop in bay leaves. Heat through, stirring occasionally. If using a slow cooker, allow chili to warm through on low setting for 1–2 hours. If using stove top, simmer chili for 20–30 minutes. Add vinegar just before serving and remove bay leaves.
3. Garnish with fat-free sour cream or Greek yogurt, sliced green onions, Monterey jack cheese, cilantro, or chopped avocado. Serve with toasted corn tortilla and cheese quesadillas, if desired.