I love a good chili! There are so many great things wrapped up into one bowl. It’s warm, comforting, flavorful, and filling while also being a great source of protein, fiber, and immune-boosting, anti-inflammatory spices. What’s not to love?! There are many great chili recipes out there. This one though is my family’s absolute favorite. I also love that it makes a really large batch, making it perfect for guests, leftovers, or to store half in the freezer to be enjoyed at another time.

Favorite Turkey Chili

Serves 8-10

Ingredients

• 2 Tbsp olive oil

• 2 medium onions, peeled and chopped

• 1 red bell pepper, chopped

• 6 cloves garlic, peeled and minced

• 2 pounds turkey (I usually use ground turkey)

• 2 (15 oz) cans dark red kidney beans, drained and rinsed

• 1 (28 oz) can diced tomatoes with juice

• 1 (28 oz) can crushed tomatoes with juice

• 2 cups chicken stock or bone broth

• Spices: 1/4 cup chili powder, 1 Tbsp ground cumin, 2 tsp ground coriander, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp sea salt

Directions

Step 1: Heat oil in large Dutch Oven on medium heat, add onions, bell pepper, and spices (minus the salt). Cook until veggies start to soften, about 10 minutes. Step 2: Increase the heat to medium-high and add the turkey, cook until it starts to brown, about 5 minutes. Step 3: Add beans, tomatoes, broth and sea salt and bring to a boil. Reduce heat to simmer and cook uncovered, stirring occasionally, for 90 minutes. As with all slow cooked meals, the longer it cooks the yummier it will taste. Serve with some homemade corn bread or warm crusty bread. Enjoy! For more recipes, inspiration, and more delivered straight to your Inbox each week, Join The Tribe. (this recipe was first published on 11/16/17)