Turkey Chili

I made Turkey Chili last night. It turned out much spicier than I expected, but it was good!!! Of course, Aaron thinks it needs more turkey. I disagree. I am trying to conserve by using less meat in our dishes. Saves money AND calories!

Here's the recipe:
Serves 4-5
Prep: 25 minutes
Cook: 45 minutes

1/2 tsp vegetable oil (preferably canola)
1 medium onion chopped
1 tablespoon minced garlic (or 2 cloves minced)
2 medium carrots, thinly sliced into rounds
1/2 pound lean ground turkey
1 heaping tbsp chili powder
1/2 tbsp paprika
1 tsp red pepper flakes
1/2 tsp ground cumin
2 medium tomatos, chopped
1 medium green pepper, chopped
1/2 cup canned tomato sauce
1/2 cup canned chicken broth
1 tbsp apple cider vinegar
1 can dark red kidney beans, rinsed and drained
1/4 cup scallions, chopped

Instructions
Use a large pot over medium heat. Coat pot with cooking spray. Add oil and sauté onion about 5 minutes. Add garlic and carrots cook about 1 minute. Add turkey and brown, breaking it up with a wooden spoon as it cooks.

Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper and bring to a boil. Cover, reduce heat and simmer about 30 to 45 minutes. Add salt and pepper to taste. Top with scallions and shredded cheese if desired.

Aaron and I both had generous helpings (he had two bowls) and I have about a cup leftover for lunch today. Jiffy corn muffins are a PERFECT compliment to this chili.

Best part is that I have half a pound of ground turkey left over for Chimichangas later this week!