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Chili

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Course Soup

Ingredients
  

  • 1 1/3 lb ground turkey (or ground beef)
  • 1 red bell pepper seeded and chopped
  • 3 cubanelle peppers (or 1 green bell pepper) seeded and chopped
  • 2 cloves garlic minced
  • 1 yellow onion diced
  • 1 celery rib diced
  • 1 Tbsp olive oil
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1-2 fresh or dried chilis (I used Thai dragons from our garden) diced
  • 2 T fresh parsley chopped
  • 1 15 oz can kidney beans
  • 2 15 oz cans tomato sauce
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a saucepan over medium heat. Add chopped peppers and onions and saute until halfway cooked. Then add celery and garlic and cook a few minutes more until peppers and onions are soft. Be careful not to cook too long or the garlic will be bitter.
  • Add the ground turkey and brown, stirring often, adding salt and pepper.
  • Add parsley, cumin, chili powder and diced chilis and stir to coat, cooking for a minute. Then add the tomato sauce and stir. Lastly add the beans and their liquid.  Simmer about 45 minutes, covered. 

Notes

What to serve with it: We serve this topped with cheddar cheese and with our homemade cornbread on the side. 
 
Helping Hands: Kids are definitely able to help with chopping if you feel safe with that.  Bell pepper and celery are easy. Usually my son doesn’t like chopping onion because it makes his eyes water.  We have some great kid safe plastic knives that we use for chopping so that I feel safe letting him help.  It certainly depends on the age and personality of your child; do what you think is safe.
 
Make ahead options: I often chop the veggies for this early in the day so they are ready to go. This can also be easily made early afternoon and left on the stove either lightly simmering or even turned off for a bit to cool so it’s a good temperature to eat.  Soup always seems to take forever to be cool enough for my family to eat so I always make it early to allow time for cooling. 
This also freezes well, I often freeze half if I know we won’t eat it all, and now that our family is growing I might have to think about doubling the recipe so I still have half to freeze!