Ingredients
The following ingredients have 4 Servings
- 1 sweet onion (chopped)
- 2 cloves garlic (minced)
- 1 jalapeno (deseeded, deveined, chopped)
- 1 stalk celery
- 1 lb carrots
- 2 red bell peppers
- 1 lb green beans
- 2 tbsp avocado oil or EVOO
- 2 cans tomato sauce (15 ounces each)
- 1 can diced tomatoes (15 ounces)
- 1 can green chiles
- 2-4 tbsp chili powder salt-free
- 4 cups vegetable broth
- 4-8 cups water
- 4 cups cooked turkey (or rotisserie chicken)
- avocado
- sour cream
- cheese
- sliced jalapenos
- green onions
- cilantro
- chips for dipping
Instruction
- Start by prepping all your veggies at once. Chop onions and mince or finely chop garlic cloves (after peeling.) I suggest using a mandolin for your carrots and celery because if you cut them too thick your soup will take 3 times as long to cook (trust me I made this mistake.) De-seed & de-vein jalapeno and bell peppers, then chop them all (keep them separate though.) Finely, prep and trim green beans. You can use frozen or fresh. If you use fresh, cut them to no bigger than 2 inches per piece.
- To the bottom of a very large pot with a lid (8 quart/7.5L stockpot), add oil, onions, garlic, and jalapenos, saute on medium-high for 2-3 minutes or until translucent. Add celery and saute stirring frequently for another 3-5 minutes. Add all remaining veggies including bell peppers, carrots, and green beans.)
- Add in tomato sauce, crushed tomato, green chiles, 4 cups of broth, and chili powder. Stir it all up. Place the lid on the pot.
- Allow chili to come to a rolling boil, then turn down the heat so that the chili is still boiling on low. Place the lid back on the chili. Allow chili to cook for 60-120 minutes (largely depends on how fat you sliced your veggies!) I sliced mine too fat so it easily took 120 minutes. You will need to add 2 cups of water every 30 minutes or so because the veggies will absorb the liquid as they cook.
- Once all the veggies are tender, stir in cooked turkey. Serve immediately with desired toppings.
