One Pan Turkey Chili
Most winters I finish a big training day with a huge appetite for something warm and spicy. Chili has been a favorite of mine for a long time, but adding poblano peppers completely changed the game. Enjoy!
This recipe makes 4 hearty servings of chili to eat as a family or dose out over the week for a delicious lunch or dinner!
2lbs Ground Turkey (or Bison for added Iron)
2 Poblano Peppers
4-6 cloves of Garlic (your preference)
2 teaspoons Chili powder
2 teaspoons Cumin
1 teaspoon Cayenne pepper (optional)
2 cups Beef broth
28 oz or 2 cans Kidney beans
28 oz Crushed tomatoes
1-2 Yellow Onion (your preference)
2 tablespoons Olive Oil or Avocado Oil* (my preference)
Avocado slices, Cheddar or Mexican Cheese, Jalapeños, Blue Corn Chips, Rice
Directions: Get out your biggest pan and get to work! Can also make in a crock pot: see note below!
Drain and rinse beans
Core and seed peppers
Chop scallions and separate whites (for cooking) and greens (for garnish)
Brown the meat
Heat drizzle of oil over medium heat
Add meat and break up into bite-size pieces
Cook approximately 6-8 minutes
Add a dash of salt and pepper
Add onions, scallion whites, pepper, and garlic
Cook approximately 5 minutes
Add cumin, chili, and another dash of salt and pepper
Add back the meat along with the broth, beans, and tomatoes
Bring to a boil then let simmer for 10 minutes until thickened
Scoop chili into bowls, add extra toppings as you like or mix with rice for added carbohydrates after a long run or ride. I prefer to eat mine with blue corn chips and avocado slices on top!
Note: You can also cook this meal in a crock pot! Brown the meat and prepare ingredients as mentioned, but then proceed to toss remaining ingredients into a crock pot and cook on low for 4-6 hours as long (4 is plenty as long as the meat is cooked thoroughly).
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