Turkey Chili

Preparation: 35 min

Remove about a ½ cup of liquid from the pot. Transfer this liquid to a clean bowl. Use a spoon or fork to stir the sour cream into the ½ c. of liquid.

Add all of the seasonings to the pot. Pour the chicken broth in as well. Stir all the ingredients to everything is coated evenly in spices.

Stir in the jalapeno, bell pepper, and zucchini. Cover the pot with a lid, and let the ingredients cook on a low heat for about 5 minutes - just enough to let the veggies become tender.

Cover the pot again, and bring the chili to a strong simmer. Simmer the chili for about 10 minutes. Next, stir in the cauliflower rice. Leave the lid off the pot at this point, and keep the heat at a low simmer.

Gently stir the thickened liquid back to the pot of chili. Give all the ingredients a good stir. Let the chili simmer for about another 5 minutes to let the liquid reduce and thicken more.

For serving, fill three bowls with 1 cup of chili. Top off each bowl with 2 TB of cheddar cheese. Enjoy!

Start by chopping the jalapeno, red bell pepper, and zucchini into bite-sized pieces. Heat the olive oil in a large stewing pot on high heat. Then, toss in the ground turkey. Brown the turkey and break it up with a spatula.

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