62 Plant-based_Easy_Peasy_Cookbook_2021_En_Web_for_ePub-65
Plant-based Proteins Recipes Made Easy-Peasy!
Mains
Prep time: 10 minutes Cook time: 30 minutes
30
10
8
8 Servings
Ingredients
1 pkg (500 g) lean ground turkey
10 mL (2 tsp) canola oil
1 onion, finely chopped
1 green pepper, chopped
4 cloves garlic, minced
15 mL (1 tbsp) chili powder
10 mL (2 tsp) dried oregano
5 mL (1 tsp) ground cumin
1 jalapeño pepper, seeded and minced
1 can (796 mL/28 oz) diced tomatoes
1 can (540 mL/19 oz) red kidney beans, drained and rinsed
125 mL (1⁄2 cup) sodium reduced vegetable broth or water
60 mL (1⁄4 cup) tomato paste
2 bay leaves
Instructions
1. In a large saucepan, brown turkey, breaking up with spoon. Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano, and cumin for about 3 minutes or until softened.
2. Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.
3. Add tomatoes, beans, broth, tomato paste, and bay leaves. Bring to a boil; reduce heat, cover slightly, and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.
This must-try chili is so versatile, the possibilities are endless. It can be enjoyed on its own or transformed into other dishes. Just one jalapeño pepper adds some heat to this recipe—handle it with care by washing your hands well before and after touching it.
Turkey Chili
Recipe provided byCanada.ca/foodguide and developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
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Mix it up
Get creative and use the chili for burritos, tacos, pasta sauce, baked potatoes or to top salads.
Chef’s Tip
Cook up a big batch of chili and freeze into meal-sized portions. Perfect for those hectic days.
