Mom’s Magic Turkey Chili

Homemade Organic Vegetarian Chili with Beans and Cheese

This decadent bowl of magic (order it here!) is a recipe passed down from my mom, and now I’m sharing it with you. It feels like a big hug, and is guaranteed to keep you warm on those cold winter days. As an alternative to beef, this chili is made with ground turkey, and is packed with goodness in the form of veggies and beans. For a vegetarian version, swap in chopped mushrooms for the meat.

—Shef Maryam

Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow or red onion, diced
  • 2 medium carrots, sliced (or 1/2 cup shredded)
  • 1 medium fresh bell pepper (any color), diced
  • 1 pound lean ground turkey
  • 5 bay leaves
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper, optional
  • 1 cup vegetable broth
  • 1 (15 oz.) can diced tomatoes (or 1 large fresh tomato, diced)
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 (8 oz.) jar tomato sauce

Toppings (optional)

  • Sour cream
  • Shredded cheese
  • Minced chives

Directions

    1. Heat the oil in a large pot over medium heat until shimmering.
    2. Add the onion, carrots, and bell peppers and cook until starting to soften, about 5 minutes.
    3. Add the ground turkey and bay leaves to the pot. Cook, stirring occasionally, until the turkey is browned, 7 to 10 minutes.
    4. Add the chili powder, cumin, brown sugar, tomato paste, garlic powder, salt, black pepper, and cayenne pepper, if using. Stir until well combined.
    5. Add the vegetable broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir to combine.
    6. Bring to a boil, then reduce the heat to low and gently simmer uncovered, stirring occasionally, until the liquid begins to thicken, 20 to 25 minutes.
    7. Remove from the heat and let the chili rest for 5 minutes before serving.
    8. Top with cheese, sour cream, and chives. Enjoy!

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