Fit Fall Turkey Chili

Chili is a staple as the weather turns cooler, and this turkey chili has the meal-plan check of approval that makes it even more of a must-have! It's hearty, nutritious, and, most importantly, warm! A great meal to make ahead and freeze for a quick, high-protein lunch or dinner, here is our Fit Fall Turkey Chili!

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. each) cans kidney beans, rinsed, drained

  • 1 tsp. chili powder

  • ½ tsp. sea salt (or Himalayan salt)

  • Crushed red peppers (to taste; optional)

  • 12 sprigs parsley, chopped

INSTRUCTIONS

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

  2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.

  3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned

  4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.

  5. Divide turkey chili into 6 serving bowls and garnish with parsley if desired.

Container Equivalents: ½ Green, ½ Red, 1½ Yellow

2B Mindset Plate It! Add a side salad or veggies for a great lunch option.