This winter, our Teen Battle Chef Team at Manhattan International prepared David’s, our Youth Development Director, nutrient-packed chili recipe, and it was a hit!

This recipe contains a plethora of essential vitamins and nutrients like Vitamin A, B, C, Fiber, Potassium and Iron.

Stay warm this season and try it for yourself below!

INGREDIENTS:

• 2 tbsp olive oil
• 1 small onion
• chopped 2 cloves of garlic minced
• 1 green or any color pepper chopped large
• 1 medium zucchini chopped medium
• 1 large carrot chopped
• 1 small celery chopped small
• ½ or 1lb of ground turkey
• 1 tbsp of chili powder
• 1 tsp dried oregano
• ½ tsp of powdered cumin
• ½ tsp of sweet paprika
• ¼ or ½ tsp of salt depending on how salty the broth is
• 1, 15 oz can of dark red beans or any kind of beans drained and rinsed
• 1, 15 oz can of Trader Joes can of tomatoes with green chilies or I can of diced tomatoes plus a small can of green chilies
• 2 cups of vegetable broth or chicken broth
• 4 heaping tbsp of tomato paste from the can (or 2 tbsp from the concentrated tube)
• Cilantro minced
• Sour Cream
• Sliced Avocado

Optional: 1 ear of fresh corn, Handful of fresh spinach,Pinch of cayenne or chipotle powder, 2 Chopped and seeded fresh jalapeno peppers

DIRECTIONS:

• CHOP the onions, DICE the vegetable and MINCE garlic.
• HEAT a large pot, ADD oil and onions, COOK 4 minutes,
• ADD garlic, COOK 30 seconds.
• ADD turkey, COOK on medium heat until meat is browned about 3 minutes.
• ADD the veggies and SAUTÉ 5 minutes. Then ADD chili powder, all spices and salt and STIR.
• ADD diced tomatoes, green chilies, tomato paste, canned beans (drained and rinsed) and broth.
• COVER the pot and bring to a boil.
• REDUCE the heat and SIMMER for 20 – 30 minutes uncovered, leave some liquid, it will all be absorbed when its sits.
• SPOON into bowls. LAY slices of avocado over chili, DOLLOP sour cream on top of each portion, SPRINKLE with teaspoon of cilantro and fresh jalapeño.
• ENJOY!

Check out our Instagram feature of this recipe HERE!