Turkey Chili

Turkey Chili

This is a great alternative to the traditional chili. You can make ahead and eat the next day! You could even double the recipe and freeze half for a quick dinner or whenever you need it. If you are looking to freeze this, like I did, cook fully, let cool, and place in a freezer bag. When ready to eat, pull from freezer and allow to thaw overnight. Cook in a crockpot on low for 3-4 hours or on the stovetop until warmed through. I hope your family enjoys this recipe as much as mine.

INGREDIENTS YOU WILL NEED:

  • 1 tsp olive oil
  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 2 medium peppers (one yellow and one red), chopped
  • 3 cloves garlic, finely chopped or minced garlic
  • 1 1/2 tsp. ground cumin (*I added more than this based on how I like it to taste.)
  • 1 Tbsp. chili powder (*I added more than this based on how I like it to taste.)
  • 1/2 tsp. sea salt or Himalayan salt
  • 1/4 tsp. crushed red pepper (to taste; optional)
  • 1 (15-0z) cans black beans or kidney beans, drained, rinsed
  • 1 (15-0z) can all-natural diced tomatoes, no sugar added

WHAT YOU NEED TO DO:

1. Heat oil in large saucepan over medium-heat.

2. Add turkey, onion, peppers and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink.

3. Add cumin, chili powder, salt and crushed red pepper; cook, stirring constantly for 1 minute.

4. Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low, stirring occasionally, for 15 to 20 minutes or until thickened.

5. Enjoy!

Each serving would equate to 1/2 green, 1/2 yellow, and 1 red. The recipe makes enough for 4-5 servings.

The color coded containers are available for purchase in my fitness shop.

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form!

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