Description
Chili goes with winter like salads go with summer. This Turkey and Red Bean Chili is hearty and warming, full of fiber and protein, so it keeps you filled longer.
Ingredients
2 tablespoons extra virgin olive oil
2 large onions, chopped
1 teaspoon each, kosher salt and pepper
3 garlic cloves, minced or pressed
3 pounds ground turkey
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
1 tablespoon ground cumin
2 28–ounce cans diced tomatoes
2 tablespoons molasses
2 28–ounce cans pinto beans, drained and rinsed
4 large handfuls baby spinach, or 16-ounce frozen chopped spinach
Instructions
- Heat a Dutch oven, or other heavy large soup pot, over medium heat. Add the onions and garlic with salt and pepper and cook until softened about 5 minutes. Add turkey, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
2. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
3. Stir in tomatoes, molasses, and beans. Bring to a boil then reduce heat to a simmer and cook, covered, for about 45 minutes. Add in spinach and continue simmering until wilted, about 2 minutes.
4. Check chili for seasonings (you might need more salt or pepper). Serve with desired toppings.
Notes
Really good toppings for chili include avocado, sour cream, grated cheddar cheese, corn tortilla chips, hot sauce
