My all time favorite comfort food is this Turkey Chili 🤎 It makes a huge batch that is freezer friendly and makes the perfect high protein lunch. Instead of blending together a bunch of spices, just 2 tablespoons of @harmonyblends Southwest Blend gives this chili the best flavor!! You have to try it! Restock coming soon!

Serves: 6

Time: 45 minutes 

Ingredients:

• 1 tbsp olive or avocado oil
• 2 small yellow onions, diced (I put a little aside to add on top at the end too)
• 3 cloves garlic, minced
• 1/2 jalapeno, chopped (optional)
• 2 lbs ground turkey, I used 93% lean
• 1 bell pepper, diced
• 1 28 oz cans of crushed tomatoes
• 2 14 oz cans kidney beans, don’t drain
• 1 14 oz can black beans, don’t drain
• 1 8 oz can diced green chilies
• 1-2 cups chicken broth, see notes
• 2 tablespoons @harmonyblends Southwest Blend
• 1 tbsp kosher salt, if using fine table salt use half then adjust to taste

• Greek yogurt or Sour Cream
• Avocado
• Green onion
• Tortilla chips or Trader Joe’s Cornbread Crisps
• Shredded cheddar cheese

Instructions:

• Heat the oil in a large Dutch oven or soup pot with lid over medium heat. Saute the onion, garlic, and jalapeno if using until fragrant, about 5 minutes.
• Add ground turkey and break it up with a meat masher or wooden spoon until browned.
• Add remaining ingredients. Bring to a boil, cover then simmer over medium low heat for 30 minutes to an hour.
• Season to taste and serve with desired toppings.
  
  Notes:
  For a thicker chili, use less broth. You can always add more at the end, so start with less, especially if you like a thicker chili.