A healthy chili recipe using ground turkey, fresh herbs, spices, vegetables and drained garbanzo beans.
Recipe tags: chicken base, easy difficulty, main, poultry, stew
| 2 Tbsp | olive oil |
| 1 lb | ground turkey, thawed (may substitute with ground chicken) |
| ½ cup | finely chopped yellow onion |
| 2 large cloves | garlic, peeled and minced |
| 4 cups | water |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tsp | Better Than Bouillon® Chili Base |
| 1 Tbsp | chocolate syrup |
| ¼ cup | salsa verde, thick and chunky |
| 1 can | (14.5-ounce) petite diced tomatoes, undrained |
| 1 can | (6-ounce) tomato paste |
| 1 tsp | ground cumin |
| 1 tsp | chili powder |
| ½ tsp | salt |
| ½ cup | frozen corn kernels |
| 1 can | (16-ounce) garbanzo beans (chickpeas), drained and rinsed |
In a soup pot, heat olive oil over medium-high heat, add turkey, onion and garlic. Cook and stir until bite-size crumbles are done, about 15-20 minutes.
Add water, stir in Chicken and Chili Bases until dissolved.
Add chocolate syrup, salsa verde, tomatoes, tomato paste, cumin, chili powder, salt and corn. Stir to combine and bring to a boil.
Reduce heat to medium-low, add garbanzo beans, stir to combine. Simmer uncovered, until done, about 10 minutes, stirring occasionally.
Serve with cornbread and tomato salad.