deceptively delicious turkey chili

first of all im a terrible photographer and second, chili is a tough food to photograph- am i right?
but this chili is one of my favorite winter dinners. its easy to whip together and perfect for cold nights. the best part is that the recipe is on the lighter side. the recipe is from jessica seinfield's cookbook Deceptively Delicious. 


Turkey Chili by Deceptively Delicious

• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 1 lb ground lean turkey or beef
• 2 cloves garlic, minced
• 1 tablespoon chili powder, or to taste
• 1 teaspoon salt
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon ground black pepper
• 1 (15 oz) can chopped tomatoes
• 1 (26 oz) carton reduced fat low-sodium chicken broth
• 1/2 cup red pepper puree (we used 1 cup chopped red pepper)
• 1/2 cup carrot puree (we used 1 cup chopped carrot)
• 1/4 cup cornmeal
• 2 tablespoons flaxseed
• 1 (15 oz) can kidney beans, drained and rinsed

Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the olive oil. Add the onion and cook until it begins to soften, about 2 minutes.

Meanwhile, sprinkle the turkey with garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally until the turkey is no longer pink, 5-6 minutes.

Stir in the tomatoes. Add the broth, pepper puree, carrot puree, cornmeal, and flax seed. Stir well. Bring to a boil, reduce the heat, and simmer, covered, 15-20 minutes or until the flavors have blended. Stir in the beans and cook a little longer, just to heat through.