LJ’s Turkey Chili
1 tbsp. olive oil
1.25 lb. lean ground turkey
1 cup Vidalia onion (diced)
2 cans pinto beans
1 large can or two regular cans diced or stewed tomatoes
1 can tomato sauce
2 tbsp. chili powder
1 tbsp. ground cumin powder
2 garlic cloves minced
1 or 2 tbsp. harissa (spicy moroccan chili sauce to taste)
salt ad pepper to taste
Brown the turkey with the onions in the oil over medium heat. Add the garlic, cumin and chili powder to the pan and cook for 2-3 minutes. Add the beans (rinse them off in a sieve first), tomatoes, tomato sauce and the harissa. Turn the heat down and simmer for 25 minutes. Adjust the seasonings to taste.* Enjoy!
I tend to use Goya Adobo in place of regular salt and pepper. My mother used to cook with it so it has a bit of nostalgia for me and it tastes good. In this recipe, I used Bitter Orange flavor.
If you like your chili spicy, you could add red pepper flakes or use diced tomatoes with jalapenos. I threw in a pinch of red pepper flakes myself.
Low Sodium tips:
I used no salt added tomatoes and rinsed the pinto beans prior to using them to keep the sodium levels down in this recipe. I also only used a small amount of the Goya Adobo.