Easy Weeknight Dinners - 30-Minute Turkey Chili

Growing up chili was a staple in our house, and when I think back I feel like it was often a Monday night meal. It's easy to make, and reheats really well. This meant that between all the music lessons, dance classes and theatre rehearsals, we could all grab a bowl of a good healthy meal. This recipe calls for ground turkey, but I'm sure chicken or beef would work just as well.  A note about tomato paste - see if you can find the tube, it is way easier to store especially when only using a tbsp here and there. I've tried freezing the leftovers from the small cans in ice cube trays and it never seems to work.

30-Minute Turkey Chili (adapted from Canadian Living)
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 450g lean ground turkey
- 1-2 carrots, diced
- 1 rib celery, diced
- 227 g cremini mushrooms, diced
- 1 sweet red pepper, diced
- 4 tsp chili powder
- 1 tsp each ground cumin and coriander
- 1/2 tsp each dried oregano and salt
- 1 can (796 ml) whole tomatoes, crushed by hand
- 2 tbsp tomato paste
- 1 can (540 ml) chickpeas, drained and rinsed
- 4 cups lightly packed baby spinach

In Dutch oven, heat oil over medium-high heat. Saute onion and garlic until beginning to soften, about 3 minutes. Stir in turkey, carrots, celery, mushrooms and red pepper. Saute for about 5 minutes, breaking up turkey with a spoon until turkey is browned. Stir in spices and saute for 2 minutes.

Stir in tomatoes and tomato paste. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add chickpeas and spinach. Cook, stirring, for about 5 minutes.

Serve with grated cheddar cheese and toast soldiers!