the perfect 'post-trip, semi-healthy, meal-preppable' turkey chili

It seems counter-intuitive to post a chili recipe on the brink of summer. I’m going to blame it on the miserable weather we’ve been having here in Toronto. But also, I’m a grown woman and can eat chili at any time of the year I want. That being said, when I made this recipe for the first time, I was craving the hearty, meaty qualities that are synonymous with chili, but I wanted some freshness- some spring in the dish. Something that didn’t require a cup of shredded cheese, a dollop of sour cream and a handful of crushed Tostitos to leave me satisfied.

This chili is a perfect weeknight meal, with all prep and cook time coming in under an hour but also an ideal meal prepping dish to make in a double batch on a Sunday afternoon. It could be great for entertaining, topped over perfectly roasted sweet potatoes and all the fixings. The tang of the yogurt sauce and the zing of the pickled onions are the exact freshness I wanted. And while lettuce is not Tostitos, it did provide the crunch I was after. Really, you should just make it! Happy Cooking!

Spring Turkey Chili

You’re getting a couple of recipes in one here, with the chili, tangy yogurt sauce, and pickled onions! Feel free to top the chili with whatever your heart desires, but know that you can leave fully satisfied with what you see below!

Ingredients

For the Chili

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 garlic cloves, roughly chopped

• ½ red pepper

• 1 lb ground turkey

• 1 28oz can whole tomatoes

• 1 15oz can pinto beans

• 1 12oz  can corn kernels

• 1 tbsp cumin

• 1 tsp red chili powder

• ¾ tsp garlic powder

• 1 tsp oregano

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp salt

For the Yogurt Sauce

• ⅔ cup full fat greek yogurt

• Juice from ½ lime

• 1 tsp salt

• 2 tbsp finely chopped red onion

For the Pickled Onions

• 1 cup water

• 1 tbsp apple cider vinegar

• 1 tsp black peppercorns

• 1 bay leaf

• 1 tsp sugar

• 1 tsp salt

• ½ red onion, thinly sliced

Extra toppings

• Shredded Romaine Lettuce

• Diced avocado

Method

• Heat oil on medium heat. Add onions and garlic and cook for 5 minutes.

• Once onions are softened, push aside and add the ground turkey. Break it up with a wooden spoon as it cooks for about 5-7 minutes.

• Reincorporate the onion mixture and add red pepper and cook for 2 minutes.

• Add in the spices and ¼ cup of water and stir to combine.

• Add in the tomatoes and beans, bring to a boil and reduce to a simmer for 30 minutes.

• In the meantime, boil all the ingredients except the red onion for the pickle. Once boiling, turn off the heat and add in the onions so they’re full submerged. Allow to sit for 15 minutes before transferring to a jar.

• Combine all ingredients for the yogurt sauce in a bowl.

• With about 5 minutes left of cook time, add in the corn and finish off.

• Once the chili is ready, serve with all the toppings!