Living With Sjögren’s

Ingredients:

• 2 tablespoons olive oil
• 1 pound (450 g) turkey breast, (ground)
• homemade chili powder (see recipe below)
• 1 large onion (chopped, see note #2)
• 1 garlic clove (minced, see note #2)
• 1 ¼ cups (300 g) chicken broth (or water with 1 chicken bouillon)
• 14 oz (400 g) can tomatoes (pureed)
• ½ green bell pepper (chopped)
• 1 red bell pepper (chopped)
• ½ cup (60 g) Kalamata olives (pitted and sliced)
• 14 oz (400 g) can red kidney beans (rinsed and drained)
• ½ teaspoon salt
• ½ cup (70 g) sweet corn (fresh or frozen. Double this if you love sweet corn)
• ½ cup fresh parsley (chopped)

For the homemade chili powder:

• 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika
• ½ teaspoon cumin (double this if it's not fresh)
• 1 ½ teaspoon dried oregano
• ¼ teaspoon freshly grated black pepper

For the chili thickener (optional):

• 3 tablespoons corn starch
• ¼ cup cold water

Toppings:

• Greek yogurt, chopped green onions or chives

Instructions:

1. Heat a large pot over high heat and add the olive oil and the ground turkey. Spread the meat evenly on the bottom of the pot and let it brown well without stirring (this develops flavor). Once the part of the ground turkey that touches the bottom of the pot is brown, start stirring with a wooden spoon. Press the lumps to break them and cook until all the juices evaporate.
2. Add the chili powder and stir for 1 minute, then add the onion and stir until it softens and looks glossy (about 3-4 minutes). Add the garlic and stir for 1 more minute.
3. Add the chicken broth, the tomatoes, the bell peppers, the olives, the beans and the salt. Bring to a boil, cover the pot with a lid and reduce the heat to a gentle simmer. Cook for 30 minutes, then remove the lid and cook for 15 more minutes or until the turkey chili is left with a thick sauce (see note #3). Taste your chili halfway through cooking and add more salt and seasonings if needed.
4. Add the corn and the parsley and cook for another 2-3 minutes. If you want your chili thicker, mix the corn starch with the cold water in a cup and add half of this mixture to the pot. Stir the chili and let it come to a boil. If the sauce is not thick enough repeat this process with the rest of the corn starch mixture.
5. Serve with the side of your choice and add the Greek yogurt and green onions or chives on top.

Notes:

1. Turkey meat, especially the breast, can taste bland. That's why it's important to sauté it very well until it gets a deep brown color. Use a wide pot and don't saute the meat in one layer. This will add flavor and complexity to your dish.
2. Instead of 1 onion and 1 garlic clove you can use 2 teaspoons onion powder and ½ teaspoon garlic powder.
3. If you like your chili with plenty of sauce don't remove the lid.