Chili can be so easy and can even be healthy when you use ground turkey and rinse and drain any canned beans that you use! Try using leftover Mexican beans in your chili, or even leftover sweet potatoes!
AIMEE FORTNEY'S EASY AND SPICY TURKEY CHILI
2 pounds ground turkey
Olive oil (enough to barely coat the bottom of your pan)
1 white onion, diced
3 cloves of garlic, minced
1 habanero or jalapeño pepper, diced finely
2 cups cooked pinto beans or 2 cans of kidney beans, rinsed and drained**
1 can of black beans, rinsed and drained
1 jar of stewed tomatoes (fresh is best, but 1 large can of crushed tomatoes can be used)
1 can diced tomatoes with chilies
Sazón Completa (to your taste)
cayenne pepper (to your taste)
chili powder (to your taste)
salt and pepper (also to your taste)
**If you have recently made Mexican beans, this is an awesome way to use the leftovers, and they are a delicious addition to the chili!
cheese (for topping)
sour cream (for topping)
jalapeño (for topping)
avocado or guacamole (for topping)
cornbread or crackers
pico de gallo on top of chili!
In a large skillet over medium-high heat, brown your turkey. Remove from skillet and drain. Add the olive oil (or I use cooking spray to cut down on fat), onion, garlic, and sauté until onions are translucent. Stir in habanero pepper, then add the meat, tomatoes, tomatoes with chilies, beans and seasonings (all to your taste), stirring to combine. Bring to a boil, then cover and reduce heat to low, and simmer for as little as 30 minutes or up to a couple of hours, stirring occasionally, and tasting to see if any other spices are needed. Serve with cornbread or crackers of your choice and enjoy!