Prep Time: 10 minutes
Cook Time: 20 minutes, or up to 6 hours on the Crock Pot
Total Time: 30 minutes

Servings: 12

Cuisine: American
Course: Main Course

Ingredients:

• 1.2 pounds lean ground turkey
• 1 large onion, chopped
• 2 tablespoons garlic-shallot puree, or 2-4 cloves minced garlic
• 1 green bell pepper, seeded and chopped
• 3 cups cooked (or 30 ounces canned) red kidney beans
• 29 ounces organic diced tomatoes with juice
• 30 ounces organic tomato sauce
• 1 tablespoons chopped jalapeno pepper
• 2 tablespoons ground cumin
• 2 tablespoons New Mexico chili powder
• 1 teaspoon cayenne pepper, optional for heat
• 1 tablespoon salt

Directions:

1. Saute the onion and bell pepper in about 1 tablespoon of canola oil. Cook about 2 minutes. Add the lean ground turkey and mix to combine.
2. When the turkey starts to brown, add the cumin, chili powder, jalapenos and garlic-shallot puree.
3. After 5 minutes, add the tomatoes, sauce and kidney beans. Simmer until cooked.
4. Top with green onions, shredded cheese and sour cream.
   

Chef Jason's Notes: This chili with turkey is obviously more healthy than the ground beef version, but you'll never know the difference. You can make turkey chili in the crock pot (or a slow cooker turkey chili) by first sauteing the vegetables and ground turkey, and then putting it in the crock pot on low for 4-6 hours.