Texas Turkey Chili

Although today actually felt like summer, I decided to make soup, my Texas Chili to be exact. I knew the week ahead was going to be a busy one so I wanted to be prepared. I always make a large portion of this and separate it into containers to freeze. It tastes just as good if not better the next time I heat it up. Of course it’s also great to serve guests with warm corn bread right out of the oven.

1 lb. Turkey, ground

1 Red Onion, chopped

3 cloves garlic, crushed

3 Zucchini or Yellow Squash, chopped

1 can (16 oz) Pinto Beans, drained

1 can (16 oz) Red Kidney Beans, drained

1 can (16oz) White Kidney Beans, drained

1 can (16 oz) Corn

1 can (32 oz) Crushed tomatoes

2 c. Water

2 tbs.  Cilantro, chopped

2 1/2 tbs. Mexican Chili Powder

2 tbs Cumin

½ tea Oregano

1 tea Paprika

1/4 tea Black Pepper, ground

½ tea Sea Salt

• In large pot, brown turkey and drain.
• Add onions and garlic and cook 5 mins on med heat.
• Add remaining ingredients, cover and bring to boil.
• Turn heat to low and cook 45 mins.
• Top with Avocado, Cilantro and Sour Cream if you so desire.

Serves 8

Gluten Free, No Refined Sugar, No Butter, Can be Vegetarian