Chili is often categorized into that warm, comforting, stick-to-your-ribs winter food. Despite this, when my dad told me he left a “surprise” on the stove for me one day in the middle of July, chili’s reputation as a winter food quickly became a thing of the past. Whether it’s ninety degrees outside or forty-five, this nutritious meal is sure to warm your heart like any good home-cooked meal should.

Ingredients
1 tbsp. extra virgin olive oil (EVOO)
2 carrots
1 onion
4 cloves of garlic (or garlic paste, which is less labor-intensive)
4 tbsp chili powder
2 tsp cumin
½ tsp cayenne
1 pound ground turkey
1 16 oz can of black beans
1 16 oz can great northern beans
2 ¼ cups low sodium chicken broth
1 can Rotel tomatoes with green chilies
1 tbsp tomato paste

Recipe

1. Heat EVOO in a large Dutch oven.
2. Dice the carrots and onions into a small dice.
3. Mince the garlic.
4. Sauté carrots, onions, and garlic in the olive oil until translucent.
5. Add all spices, stirring occasionally for about five minutes.
6. Add the turkey to the pot, breaking it up with a wooden spoon. Cook until brown.
7. Rinse and drain both cans of beans. Add to the pot.
8. Add the chicken broth, tomato paste, and Rotel tomatoes.
9. Bring the pot to a boil, and then reduce to a simmer.
10. Cook for one hour, stirring every ten minutes, or until the chili has turned thick.
11. Serve over brown rice for optimum deliciousness.

words_erin fischer. photo_nicole vila