Chili…That’ll Make You Feel Peaceful
3/2/16 — This dish is full of healthy, all-natural ingredients. With veggies, lean protein, and lots of spice, I find that it fills me up without weighing me down. It’s in the Peaceful section of Nourishing Your Whole Self: A Cookbook with Feelings, and it’s great for this time of year!
- 1 tbsp. olive oil
- 1 large onion, diced
- 6 garlic cloves, mined
- 1 red bell pepper, diced
- 1 lb. ground turkey
- 2 (14.5 oz) cans diced tomatoes
- 2 tbsp. tomato paste
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 2 tsp. ground cumin
- 2 tbsp. chili powder
- 1/2 tsp. oregano
- 1/2 tsp. cayenne (or less to taste)
- Shredded cheddar cheese
- 1 avocado, peeled and chopped
- 1/4 cup chopped cilantro
- Jalapeno slices
Heat the oil in a large pot/skillet over medium heat. Add the onion, garlic, red pepper, and a few sprinkles of salt to taste. Cook for about 10 minutes, and then add the turkey. Cook for 5 minutes more, stirring often, until brown.
Stir in the diced tomatoes and tomato paste. Add the beans, cumin, chili powder, oregano, and cayenne. Bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Add salt to taste.
For best results, make the chili a day or two in advance so the flavors can meld. Refrigerate and then reheat to serve. Top each serving with cheese, avocados, cilantro, and jalapenos.