- 2 lbs ground turkey
- 2 15 oz. cans red kidney beans (or equivalent of dried, soaked & prepared) Rinse thoroughly if using canned.
- 1 15 oz. can chickpeas (or equivalent of dried, soaked & prepared)
- 1 35 oz. can whole peeled tomatoes (blended)
- 1/4 cup good quality extra virgin olive oil (plus 2 Tbs)
- 2 sweet peppers (red and orange)
- 2 small yellow squash
- 1 large onion
- 3 cloves of garlic
- ¼ tsp red pepper
- ¾ tsp salt
- 2 Tbsp cumin
- 3 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 1/2 Tbsp fresh parsley
- 1 tsp black pepper
- ½ lemon (juiced)
Prep Time
Add 2 Tbs of olive oil to a large, heavy bottom pot on a medium heat. Add ground turkey (and a pinch of salt and ground black pepper) and cook until it looses its pink color. Remove turkey and set aside. Add 1/2 cup olive oil to pot. Put peppers, squash, onion and garlic cloves in a food processor (or hand chop). Add the chopped combination to the oil and saute for 10 minutes. (Until onions are translucent and mixture is kind of mushy). Add ground turkey. Add tomatoes, red pepper, chili powder, cumin and black pepper. Cook for 35 minutes. Add beans. (If using canned, rinse thoroughly). Cover the pot and cook for an additional 35 minutes. Add the juice of ½ lemon and fresh parsley. (I actually keep the cover on and cook this for a couple of hours on a low flame if I am home and have the time. I find that all the flavors really come together the longer it cooks on a low flame). If the chili seems too thick, add some of the chicken stock to loosen.
Serve with baked tortilla chips, some guacamole and other favorite add-ins!
Notes:
*If you like things spicy add a chopped jalapeno pepper or other spicy pepper to the onion, pepper, garlic combo.
Homemade corn bread works well with this dish as does brown rice.