There is nothing like a warm bowl of chili in the fall and winter months, especially one that is full of vegetables and protein. This recipe makes enough for an entire family for dinner and a few lunches. Enjoy!
1 tablespoon olive oil
1 tablespoon minced or crushed garlic
1 cup diced onion
2 cups chopped peppers (use any color)
1 cup diced carrot
3 teaspoons cumin
2 tablespoons chili powder
1 lb. ground turkey
1 container salsa (any kind you like)
3 cups vegetable or chicken broth
1 can black beans, rinsed
1 can chickpeas, rinsed
1 can kidney beans, rinsed
1 tablespoon tomato paste
Coat the bottom of a big soup pan with the olive oil and heat on medium-high heat for 5 minutes. Add garlic, onion, pepper, and carrots. Saute for seven minutes or so, until the onions and carrots are tender. Add the cumin and chili powder and stir. Push the vegetable and spice mixture to the edges of the pan and put the ground turkey in the middle, breaking the meat up frequently and cooking through, about 7 minutes. Add salsa, broth, black beans, chickpeas, kidney beans and tomato paste. Lower the heat to medium low and simmer for 45minutes. Add salt and pepper until you get your desired flavor.