Turkey Chili

This is a deceptively delicious recipe. It turned out pretty good. It was a very mild chili, which for our kids is good, since they're not crazy about spicy.

Ingredients
1 tbsp olive oil
1/2 cup chopped red onion
1 lb. ground turkey
2 cloves garlic, minced
1 tbsp chili powder, or to taste
1 tsp salt
1/4 tsp sweet paprika (I don't have that. I used regular paprika)
1/8 tsp pepper
1 15-oz. can chopped tomatoes
1 26-oz. can chicken broth
1/2 cup red pepper puree
1/2 cup carrot puree (I didn't have red pepper puree, so I used 1 cup carrot puree. Her recipes are all designed to do that. You can use them as listed, or just use the whole amount in one puree.)
1/4 cup cornmeal
2 tbsp flaxseed meal
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 oil. Add the onion and cook until it begins to soften, about 2 minutes. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longe rpnk, 5 to 6 minutes. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.

As I said, it's like a beginner's chili (not for making, but for eating.) Joseph definitely preferred it, I think, to our normal, more flavorful chilis. And ours had a full cup of carrot puree in it. It was mild, but good.