Fall is perfect for soups, stews, and chili. Here is one of our family favorites that is quick and easy!
- 2 tablespoons vegetable oil (I used Extra Virgin Olive Oil)
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 1/4 pounds ground turkey
- 2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (14 ounce) can diced tomatoes
- 1 to 2 cups chicken broth
- 1 cup frozen corn kernels, thawed
- Salt to taste
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté, stirring occasionally for about 3 minutes until onion softens. Increase heat to medium-high, add ground turkey and stir, breaking up large pieces with the back of a wooden spoon. Add the chili power, black pepper, and cumin; stir and continue to break up the meat to incorporate the spices. Allow mixture to cook for 5 more minutes, stirring occasionally.
- Add the black beans, pinto beans, tomatoes, 1 cup of chicken broth, and corn. Taste and add salt if needed. Continue to cook for 5 to 10 more minutes, stirring occasionally. Add more broth if the chili is too thick. To serve, ladle chili into bowls. If desired, top with a dollop of sour cream and a sprinkle of cheddar cheese.