If you follow me on Instagram you know that yesterday I was excited about two things. 1- When workout clothes can double as work clothes, and 2- that Mother Nature finally got the memo that it is supposed to be Fall and finally sent some cooler weather to Minnesota! Hallelujah!
Although in my little world it has been Fall for the past few weeks, despite the 80 degree weather we have been having. Yup, I have been enjoying all things pumpkin, gotten the itch to decorate our house for Fall/Halloween, have been swooning over my new Fall clothing just waiting for cooler weather, and munching on this delicious Classic Two Bean Turkey Chili (while pretending it was cool outside)!
Speaking of this chili... it is hands down delicious! You can never have to many chili recipes in my opinion. I think I could honestly eat chili all winter here in MN and be completely happy. I love whipping up a big batch on the weekend and enjoying the leftovers all week. Makes for easy week night meals, and great work lunches. Plus the longer chili sits the more the flavors develop and come together. What I love about this recipe is how classic and comforting it is! Two types of beans combined with lean ground turkey make for a comforting Fall meal. I amped up the veggies in this chili by adding peppers and matchstick carrots! Cocoa powder and cinnamon give this chili great depth and a little agave lends sweetness to balance out the acidity of the tomatoes. Derek thought this might be his favorite chili that I have whipped up... you know what that means... it must be good! Serve this chili up with your favorite chili toppings (I like Greek Yogurt, sriracha, and jalapenos), and your favorite bread or cornbread! Enjoy!
Classic Two Bean Turkey Chili
Brunch N'Cupcakes - Inspired by Cooking Light
1 Lb Lean Ground Turkey
1-15 Oz. Can Red Kidney Beans - Rinsed and Drained
1-15 Oz Can Pinto Beans - Rinsed and Drain
4 Cups Chicken Broth
2 - 15 Oz. Can Fire Roasted Tomatoes
1 Medium Onion Chopped
1 Jalapeno Pepper Seeded and Chopped
1 Red Pepper Chopped
1 Cup Matchstick Carrots
4 Cloves Garlic Minced
1 Tablespoon Agave
1 Tablespoon Cocoa Powder
Salt and Pepper to Taste
1 Tablespoon Cumin and Chili Powder
1/2 Tablespoon Cinnamon
1- In a large stock pot coated with cooking spray saute onion, pepper, carrots and jalapeno pepper until tender.
2- Add ground turkey to the pot, along with chili powder, cumin, salt, pepper and cinnamon. Cook until turkey is cooked through.
3- Once turkey is cooked add fire roasted tomatoes, agave, chicken broth, and cocoa powder to pot. Bring to boil. Once chili is boiling reduce heat and simmer for 15 minutes.
4- Stir in beans cook an additional 5 minutes and serve!