Turkey Chili

Thick and mildly spicey, this bowl of this chili will keep you healthy while the seasons change. Make sure not to drain the tomatoes and beans- the juices give this stew flavor and a thick, rich consistency. No other liquid is needed.

1 tablespoon olive oil
1 medium red onion, diced
1 green bell pepper, diced
1 pound ground turkey breast
3 cloves garlic, sliced
2 teaspoons chili powder, or to taste
1 teaspoon ground cumin
1 (28 ounce) can organic diced tomatoes, including liquid
1 (15 ounce) can red kidney beans, do not drain
1-2 teaspoons sea salt, or to taste
chopped cilantro, for garnish

Heat the olive oil in a large soup pot over medium heat. Add the onion and green peppers and saute 5-7 minutes, until soft. Stir in the garlic, cumin and chili powder, cooking another 1-2 minutes.

Crumble in the ground turkey, breaking up the big clumps with a wooden spoon. Stir and cook 3-5 minutes, until the turkey is cooked around the edges and is coated with the spices.

Blend in the canned tomatoes and beans. Stew on low heat for 45-60 minutes. Add one teaspoon of salt at a time, until the flavors pop out. For more flavor, add more chili powder and cumin. Garnish with some chopped cilantro.