Seattle is apparently experiencing their coldest weather in fifteen years….and it is a high of 33 here. As a Midwest girl, I am experiencing the mildest winter in my twenty-eight years while also getting in some good chuckles listening to these Seattleites complain about the freezing cold weather and gasp the thought of actually getting snow. Don’t get me wrong, I do NOT for one second miss the bone chilling wind of Chicago or romping through knee-high piles of snow on the way to work, I just hope and pray that I never lose my ingrained Midwest winter coat and forever think 33 is warm for December. Regardless, I will take any excuse to warm up with a hot pot of chili.
Healthy Turkey Chili (via):
1 lb ground turkey
1 bell pepper – red, yellow, green, or orange (or half of each)2 stalks celery, chopped
1 sweet onion, chopped
1 clove garlic, chopped
1/2 cup organic vegetable broth
28 oz can fire roasted tomatoes
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1 tbsp chopped fresh parsley
cheddar cheese, shredded
In a large pot, cook the ground turkey on medium heat until no longer pink, drain off fat, and return to the pan. Add in bell peppers, celery, onion, and garlic. Cook on medium until vegetables are soft (about 4-5 minutes). Add remaining ingredients, stir well, bring to a boil for 5 minutes. Reduce heat to medium low and cover for 25 minutes. Remove cover and cook an additional 20 minutes until thickened. Top with cheese and garnish (optional).