Turkey chili - the perfect meal to pull together on a cool Sunday in the Fall. 😍 Who is with me?! Maybe you can try this tomorrow! This is also a great recipe to make ahead for a quick, high-protein lunch, or to freeze for a busy weekday dinner when you’re too busy to cook!
This recipe has 2 cans of kidney beans… but you can use any beans you like, or ne wild and try 2 different types of beans.
Ingredients
1 tsp olive oil
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium yellow or orange bell pepper, chopped
1 lb raw 93% lean ground turkey
1 (28 oz) can chopped tomatoes
2 (15 oz) cans kidney beans, rinsed + drained
1 tsp chili powder
½ tsp sea salt
Crushed red peppers (to taste, optional)
12 sprigs of parsley, chopped
Instructions
Heat oil in a large saucepan over medium-high heat.
Add the onion and bell peppers. Cook, stirring frequently, for 4-5 minutes, or until the onion is soft.
Add the turkey and cook for 4-5 minutes, or until the turkey is browned.
Add tomatoes, beans, chili powder, salt, and crushed red peppers. Cook, stirring frequently, for 10-15 minutes.
Divide turkey chili into 6 serving bowls and garnish with parsley if desired.
Yield: 6 servings
Ultimate Portion Fix Containers: ½ Green, ½ Red, 1½ Yellow
2B Mindset Plate It: Add a side salad or veggies for a great lunch option.