Chili for chilly days!  Serves 4-6


1 lb ground turkey

4 cloves garlic, pressed or minced

1 small onion, diced

2 carrots, peeled and sliced

2 cups bite sized broccoli pieces

1 cup frozen corn

4 cups chicken broth

1 can black beans, partially drained

1 can chickpeas, partially drained

1 tbsp cumin

1 tsps chipotle pepper

1 tsp chili powder

Salt to taste

Grated cheddar to top if desired


Heat a stock pot over medium.  Add the ground turkey into the pot and cook, breaking any large clumps, about 8 minutes, until no longer pink.  Spoon the meat out and reserve it in a bowl. Put the onions and carrots into the pot and cook until the onions are softened, about 5 minutes.  Add the garlic and broccoli and cook a few minutes more. Next add the spices, broth and beans. Let this cook 10-15 minutes for the carrots and broccoli to get tender and the flavors to meld.  Add the corn and the cooked turkey and let them come up to heat. Adjust the seasonings as you like and served topped with grated cheese, if you choose.

Note: To make this vegetarian, boost the vegetables to replace the turkey or add in additional vegetables like sweet potato or zucchini.

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