Turkey Chili

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Yellow Onion
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  Garlic(240g)
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  Poblano Pepper
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  Beans, Black, Canned, Drained(425g)
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  Beans, Kidney, Canned, Drained(425g)
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  Beans, Pinto, Canned, Drained(425g)
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  Corn, Sweet, Frozen(240g)
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  Canned Diced Tomatoes(425g)
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  Tomato Paste(170g)
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  Chili powder(15g)
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  Cumin, Ground(5g)
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  Oregano, Dried(3g)
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  Onion powder(3g)
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  Garlic powder(1g)
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  ¾ tsp salt ($0.05)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.02)
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  2 cups water ($0.00)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat for 1 minute, then add the ground turkey. Cook for 7–9 minutes, breaking the turkey into small pieces with a spoon as it cooks, until no longer pink and cooked through.
2. 2While the turkey cooks, dice the onion and poblano pepper, and mince the garlic.
3. 3Add the diced onion, poblano pepper, and minced garlic to the pot. Sauté over medium heat for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
4. 4Add the drained black beans, kidney beans, and pinto beans, along with the frozen corn, diced tomatoes (with juices), tomato paste, chili powder, ground cumin, oregano, onion powder, garlic powder, salt, and pepper. Stir well to combine.
5. 5Bring the chili to a simmer over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 30–40 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
6. 6Taste the chili and adjust seasoning with salt, pepper, or additional spices as needed.
7. 7Divide the chili evenly into 6 airtight containers while hot, then cool to room temperature before sealing and refrigerating.