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.
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Melissa Brown 