This gluten-free chili has a southwest flair made with corn, beans, and mild salsa for added flavor.
- 1 tbsp (15 mL) olive oil
- 1 medium onion, chopped
- 1 lb. (450 g) ground turkey
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 cup (250 mL) frozen corn
- 1 tbsp (15 mL) Chili Mix
- 1 can (15.5 oz./439 g) cannellini beans, drained and rinsed
- 2 cans (7 oz./200 g each) mild salsa verde or tomato salsa
- Sour Cream Chili Topping
- 1 cup (250 mL) sour cream or Greek yogurt
- 1 tsp (5 mL) Chili Mix
- Optional toppings: Grated cheddar cheese, sliced green onions, chopped cilantro, crumbled tortilla chips
- Heat the oil in a large pot or Dutch oven over medium heat for 2–3 minutes. Add the onion and cook until softened, 2–3 minutes. Add the ground turkey and cook over medium-high heat for 6–8 minutes, breaking into crumbles.
- When the meat is no longer pink, add the remaining ingredients. Bring to a boil over medium-high heat then reduce to low and simmer 15–20 minutes, stirring occasionally.
- Meanwhile, prepare the sour cream chili topping. Stir together the sour cream and Chili Mix in a small bowl. To serve, top the chili with the sour cream mixture and other toppings, if you’d like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 70 mg, Sodium 830 mg, Carbohydrate 23 g, Fiber 6 g, Sugars 6 g (includes 0 g added sugar), Protein 20 g
Vegetarian Version: Swap out the meat for extra veggies and more beans. Think zucchini, extra bell peppers, tomatoes, and variety of canned beans.
Kick It Up: To turn up the heat, use medium or spicy salsa. Beyond the Bowl: Add chili to cooked pasta, baked potatoes (topped with cheese, of course), hot dogs, salads, tortilla chips for tasty nachos, fries, or anything you want to add hearty Southwest flavors.