Lauren’s Turkey Chili

 

Ingredients:

1 tbsp. extra virgin olive oil
1 clove minced fresh garlic
1 cup diced yellow onion
1 cup diced red bell pepper
2 tsp. ground cumin
1 tsp. dried coriander
1 lb. ground turkey
1 28 oz. can crushed tomatoes
2 cups chicken broth
½ tsp. dried oregano
salt and freshly ground pepper, to taste
1 15 ½ oz. can black beans, drained and rinsed
1 15 ½ oz. can kidney beans, drained and rinsed

Optional:
2 oz. cubed mozzarella cheese
sprigs fresh cilantro

Directions:
Heat olive oil in a large pot over medium heat. Add garlic, onion, and bell pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add cumin and coriander and cook, stirring, for one additional minute. Add ground turkey; raise the heat to high and cook, breaking up the meat with a spoon, until no longer pink. Stir in tomatoes, broth, oregano, ground coriander and salt and pepper. Turn down the heat and simmer, partially covered, stirring occasionally, for 30 minutes. Add the beans and cook an additional 20 minutes. Season with salt and pepper.

If you opted to add cheese, place cubed mozzarella on the bottom of the bowl before you spoon in the chili (so that it melts at the bottom).  Julianne cilantro leaves (after rising and patting down with a paper towel) and sprinkle on top to finish the dish. Enjoy!