Turkey and Vegetable Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Tablespoon Olive Oil
• 1 pound Ground Turkey
• 1 Tablespoon Unsalted Butter
• 1 whole Onion, Chopped
• 2 stalks Celery, Chopped
• 1 whole Red Pepper, Stem And Seeds Removed, Chopped
• 1 whole Green Pepper, Stem And Seeds Removed, Chopped
• 2 whole Carrots, Chopped
• 4 cloves Garlic, Minced
• ½ teaspoons Cumin
• 1 Tablespoon Chili Powder
• ½ teaspoons Chili Flakes
• ½ teaspoons Salt
• 4 cups Chicken Broth
• 1 can (28 Oz. Size) Crushed Tomatoes
• 2 teaspoons Tomato Paste
• 1 can (15 Oz. Size) Kidney Beans, Drained
• 1 can (15 Oz. Size) Corn, Drained
• 2 whole Zucchini, Chopped
• 1 drop Sour Cream (optional, For Topping)
• 1 dash Shredded Cheese, Optional For Topping

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil and butter in a large pot over medium-high heat. Add the ground turkey, break it up, and cook about 6 minutes until no pink remains. Cook to 165°F (74°C) in the thickest part, then drain off excess fat.

2. Add the onion, celery, red pepper, green pepper and carrots. Cook over medium heat about 6 minutes, stirring, until softened.

3. Stir in the garlic, cumin, chili powder, chili flakes and salt. Cook about 1 minute until fragrant.

4. Stir in the tomato paste and cook 1 minute. Add the chicken broth and crushed tomatoes, then bring to a boil.

5. Reduce the heat to low, partly cover, and simmer about 30 minutes, stirring occasionally.

6. Stir in the drained kidney beans, drained corn and zucchini. Simmer uncovered about 15 minutes until the zucchini is tender. Taste and adjust seasoning.

7. Ladle the chili into bowls. Top with sour cream and shredded cheese if using; both are optional.