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Deb's Turkey Chili with Baked Plantain Chips
I go back to my southern roots so I serve my chili over rice. I get this from my mother's cooking. We had rice practically with every meal! Keeping that in mind, I use brown rice nowadays, but I've learned from living in Indiana that a lot of people put macaroni/pasta in their chili. Of course the toppings are endless. It's up for interpretation!
Ingredients
- 16 oz. 99% ground turkey (substitute your choice of meat of course if needed)
- 1 - medium onion diced
- 1 - bell pepper diced
- 1 - 28 oz. can diced tomatoes
- 2 - cups low sodium chicken stock
- 1 - 16 oz. can black beans
- 1 - 16 oz. can dark red kidney beans
- 1 - tablespoon extra virgin olive oil
- 1 - tablespoon salt
- 1/2 - tablespoon black pepper
- 3 - tablespoons chili powder
- 2 - tablespoons garlic powder
- 2 - tablespoons cumin
- 1 - teaspoon red pepper flakes
Procedure
In a medium sized pot on medium high heat, saute onions and bell pepper in olive oil. Cook for 5 minutes until veggies have softened. Add ground turkey and cook until meat is browned. Add salt, pepper, chili powder, garlic powder, cumin, and red pepper flakes to combine with the meat. Stir in can of tomatoes, black beans, kidney beans, and chicken stock. Let simmer for 20 minutes. Add your own choice in toppings.
Plantain Chips: Thinly slice one plantain and place discs on a cookie sheet (use cooking spray). Sprinkle a pinch of coarse sea salt and bake @ 425 for 10 minutes.
