Cold weather just calls for a hearty chili! Jennifer Levison, beloved chef/owner of popular Atlanta restaurant, Souper Jenny, and author of SOUPER JENNY COOKS, a book full of her most popular healthy and budget-friendly recipes, has shared her favorite chili recipe with Tiny Green Mom readers!
My Dad’s Turkey Chili
2 tablespoons extra virgin olive oil
1 large red onion, peeled and chopped
1 red pepper, cleaned, cored and chopped
1 green pepper, cleaned, cored and chopped
1 yellow pepper, cleaned, cored and chopped
2 pounds lean ground turkey
2 tablespoons of your favorite dark chili powder
½ cup dark brown sugar
2 28-ounce cans chopped tomatoes
1 16 oz can each of the following:
White beans, drained and rinsed
Black beans, drained and rinsed
Dark red kidney beans, drained and rinsed
Chili beans, not drained
Salt & pepper
Heat a heavy duty stock pot and add olive oil. Saute onions and peppers for about 5 minutes or until soft. Add ground turkey and cook thoroughly, adding a little salt and pepper. Add chili powder, brown sugar and tomatoes and simmer for about 15 minutes. Add all beans and heat slowly for another 15 minutes. Add haut sauce and salt and pepper to taste.
Replace the ground turkey with 2 cups of diced zucchini, 2 cups of diced squash and 2 cups kale, cleaned from the rib and shredded. At the point where you would add ground turkey, add the extra vegetables and cook six or seven minutes. Proceed with the rest of recipe!
*Recipe and image courtesy of Our Labour of Love.*