Liz's Turkey Chili with "Veggies"

Today is Tuesday.

Today I went with my own turkey chili creation. My kids eat chili really well so rather than making veggies alongside it, I usually just toss them all in. This time I added baby bell peppers and corn, and topped with avocado (zero of those are vegetables for those of you counting). Lots of times I add in zucchini if I have it. Now I am doubting if zucchini is a vegetable. There were onions! Onions are vegetables, so there.

Liz’s Turkey Chili with Various Fruits that Seem like Vegetables:

Ingredients

2 T. olive oil

2 cups various veggies: an onion of any variety, a bell pepper, a few jalapeños, a poblano, a zucchini, whatever you have on hand and like to eat (about 2 cups worth). Definitely find an onion though.

3 garlic cloves, minced

1 lb. ground turkey

¼ cup chili powder

1 tsp. dried oregano

1 tsp. cumin

1 tsp. cinnamon

2 tsp. salt

1 tsp. pepper

¼ tsp. red pepper flakes or cayenne pepper (optional)

1 28oz. can diced tomatoes I always use fire-roasted for chili.

2 15oz. cans beans, rinsed and drained (dark or light red kidney beans, or black beans, or a combo of the two)

15 oz. can corn rinsed and drained, or a cup or of frozen corn Fire-roasted, again, is a plus.

For topping: shredded cheese, avocado, tortilla chips, cilantro, sour cream, oyster crackers (our fave), jalapeño slices, an inane number of ice cubes, etc. Oyster crackers are like Bitcoins in our house. “Want more crackers? Eat two more bites.”

    1) Heat oil in a large pot over medium high heat.

    2) Throw in all your veggies and garlic. Sauté for 5-7 minutes, stirring frequently.

    3) Add in the turkey and brown, breaking up with a spoon until no longer pink. Add all your spices and stir for 30 seconds.

    4) Add the tomatoes, beans and corn. Bring to a boil then simmer for at least 45 minutes on very low, stirring every 10 minutes or so. Long and low is the way to go.

    5) Taste it. If it needs some more jazz, add in a dash more of spices you like from above.