I’ve never been a huge chili fan. I don’t really care for super spicy foods and regular chili tends to be a bit too spicy and heavy for me. Once I branched out and started trying lighter versions, like poultry and vegetable based chili, I found that I really enjoyed it. It’s easy to prepare and makes a great meal on a cold winter day (or for a special occasion like New Years or a Superbowl party).
After trying a good number of different chili recipes, I wound up combining the elements of the ones I liked best and came up with my own version. It’s light on the spices (but you can adjust that to your particular taste) and heavy on vegetables.
Wisconsin Mommy’s Turkey and Vegetable Chili
You will need:
1 to 1 1/2 lbs. ground Turkey breast
1 – 1 1/2 C. Chicken Broth
1 large sweet onion
3 cloves of garlic
1 can Red Gold tomato sauce
2 tbsp apple cider vinegar
2 cans kidney beans rinsed and drained
1 large (or 2 small) cans Red Gold diced tomatoes
1 pkg sliced mushrooms
8 – 10 mini zucchini (or 1 – 2 regular zucchini)
1 red bell pepper
2 tbsp chili powder
1/2 tsp red pepper flakes or crushed red pepper
1 tbsp paprika
1 tsp cumin
salt and pepper to taste
shredded cheddar cheese
Garnish the finished chili with cheddar cheese. sour cream, chopped scallions or whatever you like!! Enjoy (and go Packers!!).