I don’t know about you but I’m not the biggest fan of my mouth being on fire for over an hour after eating chili. In college, my teammate and I would have a chili off every now and then, and mine was always the most mild. But, that doesn’t mean it isn’t bursting with flavor!
The best part about chili to me is that it is always so unique and you can really swap ingredients for whatever you like. For instance, you can easily make this a vegan recipe by using tofu or even roasted cauliflower instead of meat.
- 1 lb of turkey breast (you can substitute for beef if you’d like)
- 1 can of tomato paste
- 1/2 can of crushed tomatoes
- 1 jar salsa
- 1 packet of taco seasoning (you can swap for chili seasoning for spicier recipe)
- 1 can of corn or 1/2 bag of frozen corn
- 1 can of kidney beans
- 1 can of black beans
- Chili seasoning
- Garlic Powder
- 1/2 red onion
- 1/2 yellow onion
- 1 clove of garlic
- 1/4 cup of Vegetable broth
- Dice the red and yellow onion and add to pan. Mince garlic and sauté in olive oil.
- Sautee on high heat until onions are translucent/golden brown. Add the 1 lb of ground turkey.
- Cook the ground turkey until no more pink is left. Keep the water from the turkey in the pan and add taco seasoning. Mix well and put on a low heat.
- Add tomato paste, tomato sauce, jar of salsa, black beans, kidney beans, corn and vegetable broth. Add salt, pepper, garlic powder and more chili seasoning if you want more spice.
- Mix together and add more vegetable broth if you wish to have a little less thick sauce.
- Simmer for an hour on a low heat.
- Enjoy! You can add vegan cheese (Daiya is my preferred brand) or serve over rice.
Best part of this recipe it feeds a lot! It is one of my top picks for meal prep Sunday 🙂
Much love xo