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Ingredients35 m servings 446 cals
Original recipe yields 4 servings
- Heat olive oil in a large pot over medium heat. Add turkey, onion, green bell pepper, and garlic; cook and stir until turkey is browned and onion is translucent, about 5 minutes.
- Stir tomatoes, celery, cumin, chili powder, bay leaf, and basil into the pot. Pour in water; cover and simmer until celery is tender and chili has reached desired thickness, 10 to 15 minutes. Stir in navy beans and lima beans; cook until heated through, 5 to 10 minutes. Season with salt and pepper.
- Cook's Notes:
- The cumin in this recipe is what makes it smoky and rich and delicious. I don't recommend omitting it.
- If serving over rice, make chili thicker.
Per Serving: 446 calories; 8.5 g fat; 48.7 g carbohydrates; 43.1 g protein; 70 mg cholesterol; 1106 mg sodium. Full nutrition
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