Healthy, hearty, delicious. You will love this chili and it will become a winter comfort food staple in your house – I am sure of it!
1 lb lean ground turkey
1 onion, chopped
1 red bell pepper, chopped
1 can black beans
1 can pinto beans
1 can fat free refried beans
1 small can Rotel tomatoes with green chilies
1 large can tomato puree
1 package taco seasoning
2 cups low sodium chicken stock
1 cup fresh or frozen corn
In a large stock pot over medium heat, saute onions and peppers until softened – should take about 5-8 minutes. Add in taco seasoning and cook for 1 minute. Add in ground turkey, stirring it around to break it up into small pieces. Pour in tomatoes, tomato puree, chicken stock, and all beans. Raise heat to high and bring to a boil. Once boiling, cover and reduce heat to a simmer. One hour before you are going to serve this up, add in your corn.
I cooked my chili for 4 hours. You can cook this chili longer, but I think at least 4 hours would be best.
Once chili has cooked for at least four hours, you can serve it up alongside some cornbread!
I topped mine with non-fat Greek yogurt, monterey jack cheese, and avocado.