This is a super tasty chili that makes great leftovers. It’ll keep you all toasty inside, without burning your face off.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 pounds ground turkey
• 1 large carrot, peeled and finely chopped
• 1 medium onion, chopped
• 3 ribs celery, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1/2-3/4 cup buffalo sauce (I used close to 3/4)
• 1 15 ounce can tomato sauce
• 1 15 ounce can fire-roasted crushed tomatoes
• Sliced green onion and shredded cheddar cheese, to garnish

Heat the oil in a large pot over medium-high heat. I used a dutch oven and it was grand. Add the turkey and cook until it’s browned, chopping it up with a wooden spoon to ensure it browns evenly.

Add the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper, and stir together. Cook, 8-10 minutes, continuing to stir, until the vegetables have softened.

At this point it already looks/smells like it might be very nice already. Add the broth, then scrape the bottom of the pot with your spoon to loosen any browned bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes, and bring to a boil.

Reduce the heat until the mixture is just at a simmer, and simmer until thickened to your desired consistency – for me that was around an hour.

Garnish with sliced green onion and/or cheddar as desired, and serve.

Buffalo Turkey Chili

Slightly adapted from Tracy’s Culinary Adventure.

• 1 tablespoon extra-virgin olive oil
• 2 pounds ground turkey
• 1 large carrot, peeled and finely chopped
• 1 medium onion, chopped
• 3 ribs celery, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1/2-3/4 cup buffalo sauce
• 1 15 ounce can tomato sauce
• 1 15 ounce can fire-roasted crushed tomatoes
• Sliced green onion and shredded cheddar cheese, to garnish

Heat the oil in a large pot over medium-high heat. I used a dutch oven and it was grand. Add the turkey and cook until it’s browned, chopping it up with a wooden spoon to ensure it browns evenly. Add the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper, and stir together. Cook, 8-10 minutes, continuing to stir, until the vegetables have softened. At this point it already looks/smells like it might be very nice already. Add the broth, then scrape the bottom of the pot with your spoon to loosen any browned bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes, and bring to a boil. Reduce the heat until the mixture is just at a simmer, and simmer until thickened to your desired consistency.

Garnish with sliced green onion and/or cheddar as desired, and serve.