Turkey Chili : LearnYourLipids

Turkey Chili

2 tbsp water
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 lb extra lean ground turkey or chicken (99% lean, 1% fat)
2-4 tbsp chili powder (start with 2 tbsp, taste and add more if desired)
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 (28 oz) can no-salt-added petite diced tomatoes (preferred) or crushed tomatoes (will make a thicker texture)
1 1/4 cups fat-free low-sodium chicken broth
2 (15 oz) cans no-salt-added dark red kidney beans, drained and rinsed
1 (15 oz) can no-salt-added sweet corn, drained and rinsed

Heat 2 tbsp water in a large soup pot over medium high heat. Add in onion, garlic and red pepper and sauté for 5-7 minutes, stirring frequently.
Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Add in the tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings as necessary.
Garnish with desired toppings, keeping the reduced-fat shredded cheese to just 1 tbsp.

Reduce the broth amount from 1 ¼ cups to just ¾ cup if making in the crockpot. You can add more broth after cooking if it appears too thick.
Brown the turkey and onions before adding them to the slow cooker.
Add all other ingredients to the slow cooker at once and cook on high for 3-4 hours or low for 6-7 hours.
Serve in bowls and add toppings just before serving.

Preheat air-fryer to 375 degrees Fahrenheit.
Cut 6-12 corn tortillas into triangles.
Place in an even layer (no overlapping) in the air fryer basket. Sprinkle a dash of salt. Work in batches.
Bake for about 5 minutes, flipping them over halfway through. Keep an eye on them to make sure they don’t burn – they will cook fast!

Store in airtight containers in the refrigerator for 5 days. Keep toppings separate and add after microwaving.
Store in the freezer for up to 3 months.