Turkey Chili Soup

Chili always reminds me of skating competitions. When I used to be a figure skater, I swear, chili followed me. It was in the judges' room, available for the competitors, and even what my mom considered to be an easy weeknight meal. I actually hated it; specifically the kidney beans. So I have to laugh at myself that not only did I make this chili, I really liked it. And the kidney beans? They weren't even in the recipe -- I just added them! 

This is one hearty bowl of goodness and since there's meat in it, it's very filling. Because this is a "soup," it's more liquid-y than a regular chili, but in terms of flavour, very similar. Just a nice new spin on a old classic.

Turkey Chili Soup

Serves 4

Printable Recipe

Ingredients

• 2 tbsp olive oil
• 1 lb ground turkey
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 red bell pepper, cored, seeded and finely chopped
• 3 cloves garlic, minced
• 2/3 can of red kidney beans
• 3 tbsp tomato paste
• 1 28 oz can diced tomatoes
• 3 cups chicken stock
• 1/8 tsp ground cilantro
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1 tsp mild chili powder (more, if you like it hot)
• salt and pepper
• sour cream to serve

Directions

• Heat the oil in a large saucepan over medium-high heat. Add the turkey, season with salt and pepper and cook until no longer pink. 
• Reduce heat to medium and add onion, celery, red bell pepper and garlic. Cover and continue cooking for 5 minutes, stirring occasionally until the onion is soft.
• Add the kidney beans, tomato paste, diced tomatoes and the stock and mix to combine. Stir in the cilantro, cumin, oregano, chili powder and salt and pepper to taste.
• Bring to just a boil, reduce the heat to low, cover and simmer for 30-40 minutes until all the vegetables are very tender. 
• Ladle the soup into bowls and serve with a spoonful of sour cream.

Recipe adapted from Easy Soups