1 package Jennie-O Turkey Store Extra Lean Ground Turkey (or any brand you like!)
2 large jars of salsa (I like Herdez brand salsa; I use one jar of red salsa and 1 jar of green salsa)
1 can of black beans, drained and rinsed
1 can of white beans (kidney or cannellini), drained and rinsed
1 can of whole pinto beans, drained and rinsed
1 small can of crushed tomatoes with juice
1 box of chicken or vegetable broth
Chili powder
Salt, Pepper
Nonstick spray
Spray the inside of the chili cooking pot with Pam or other nonstick spray, so the turkey meat doesn’t stick. Heat pot and add in package of ground turkey. Season turkey with salt, pepper, and chili powder (all to your liking). Break up the turkey meat into small pieces and cook until brown.
When the turkey is fully cooked through, add in the 2 jars of salsa, 3 cans of beans, and crushed tomatoes. Add more chili powder (I use a TON) and a couple pinches of salt. Stir until combined. Then add in some chicken broth as needed/to your liking – some people like their chili thicker, some people like it thinner.
Bring the chili to a boil then move the heat to simmer. Let the chili simmer on the stove for at least 30 minutes – I usually let it sit on the stove (covered) for an hour. Serve with light sour cream, diced onion, avocado, light shredded cheese, or whatever floats your boat!
NOTE: Sometimes I use all black beans; sometimes I use an extra jar of salsa instead of crushed tomatoes; sometimes I use crushed tomatoes, diced green pepper, carrot and onion (you must saute all before adding the meat and beans) instead of using salsa. The salsa is SO easy though! The chili freezes really well, and keeps for 3-4 days in the fridge. It will thicken up overnight so when you re-heat it you will need to add more chicken/veggie broth – which is why I buy the big box of broth and not a can. Water (preferably hot) works just as well though.
