Turkey Chili

Back in the middle of December Patrick had his holiday concert and his mom visited! You can read about it all here. We knew it was going to be a cold weekend. Since Patrick had his concert we knew we might be a little rushed for time on Sunday evening therefore I planned a nice pot of chili that we could have simmering on the stove. We started this late afternoon and it was just what everyone wanted on a cold Sunday evening before some classical music. Read on for the recipe and our impromptu chili bar.

Turkey Chili from the eat yourself skinny blog
Yield: 8 servings
Ingredients (we halved everything)
2 lbs 99% fat-free ground turkey
1 yellow onion, chopped
5 cloves garlic, minced
1 Tbsp olive oil
1 (28 oz) can crushed tomatoes, no-salt added
1 (15 oz) can petite diced tomatoes, no-salt added
3 Tbsp tomato paste
1/2 tsp. hot sauce (I used Texas Pete)
1 (15 oz) can kidney beans, no-salt added, drained and rinsed
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapenos, chopped
1 1/2 tsp. sea salt
Pinch of pepper
1 packet Stevia
3 Tbsp chili powder
2 tsp. oregano
1/8 tsp. cayenne pepper

Instructions
Drizzle olive oil in a large pot and saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.
Add all the rest of the ingredients and cook on medium/low heat for about an hour. Enjoy!

For our impromptu chili bar, we ...

roasted some Yukon gold potatoes and split them up for the bottom of the bowl,

the potatoes were followed by ladle full of chili,

and everything was topped with your choice of avocado, cheddar cheese, sour cream, and sliced jalapenos.

What are your favorite toppings for chili?