Laura’s Vegetable Turkey Chili

Ingredients

2 tablespoons canola oil or olive oil 1 ½ cups chopped yellow onions

2 red bell peppers, chopped 1 tablespoons minced garlic

1 medium zucchini, cut into small dice 2 cups frozen corn kernels

1 whole celery bunch 1 lb baby portobello mushrooms, chopped

1 tablespoon chili powder 1 teaspoon ground cumin

1 ¼ teaspoons sea salt ¼ teaspoon cayenne

2 (26-ounce) cans chopped tomatoes, drained 2 cans  black beans, rinsed and drained

1 (28-ounce) can tomato sauce 1 to 2 cups chicken stock 

3 tablespoons chopped fresh cilantro leaves Sour cream, for garnish

Diced avocado, for garnish Chopped green onions, for garnish

1 lb ground turkey

Note: Takes approximately 1–1½ hours to chop and get all ingredients in.

Directions

1. In a large, heavy pot, heat the oil over medium-high heat. Brown the turkey until cooked. Then place the cooked turkey in a bowl.

2. Add a little more oil if needed. Add the onions, bell peppers, garlic, and celery, and cook, stirring, until soft, about 6 minutes.

3. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 10 minutes.

4. Add the chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, about 30 seconds.

5. Add the tomatoes and stir well. Add the beans, tomato sauce, and chicken stock, and return the turkey to the pot. Stir well and bring to a boil.

6. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

7. Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.

8. Top each serving with a dollop of sour cream and a spoonful of avocado. Sprinkle with green onions and serve.