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
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
