FIND YOUR COMFORT ZONE

The winter months call for hearty and healthy dishes to get you through that Canadian cold

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RAINBOW TURKEY CHILI

Serves 6 to 8 Cooking time 30 to 40 minutes

A big bowl of steaming chili is the ultimate winter pick-me-up, and this version brings together a bounty of colours, flavours and textures in one dish. We get loads of protein in the turkey, yogurt and beans – which do double duty for fibre, alongside the bell peppers and corn – and healthy fats add the satisfaction factor with avocado and cheese. Make a big batch, freeze it in individual servings and pull them out to help get you through the long weeks of winter.

INGREDIENTS

• 1 tbsp extra-virgin olive oil

• 1 lb extra-lean ground turkey

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 colourful bell peppers, diced

• 1 tbsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• 2 tbsp tomato paste

• salt and pepper, to taste

• 1 can (28 oz) diced tomatoes

• 1 can (15 oz) low-sodium white beans, drained and rinsed

• 1 can (15 oz) low-sodium black beans, drained and rinsed

• 1 to 1½ cups reduced-sodium chicken or vegetable broth

• 1 cup frozen corn (or fresh from the cob)

Toppings

• sliced avocado

• plain Greek yogurt

• shredded cheddar cheese

• cilantro or green onions

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up, until no longer pink.

2. Add the onion, garlic and bell peppers to the pan. Cook for 3 to 5 minutes until softened.

3. Stir in the chili powder, cumin, smoked paprika, tomato paste, salt and pepper. Cook for 30 seconds to bloom the spices.

4. Add the diced tomatoes, beans and broth. Reduce heat and simmer for 20 to 25 minutes, stirring occasionally until slightly thickened.

5. Remove ½ of the chili mixture to a bowl and, using an immersion blender, purée the remainder in the pot.