Turkey chili - hello fall!

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

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

  2. Add the onion and bell peppers. Cook, stirring frequently, for 4-5 minutes, or until the onion is soft.

  3. Add the turkey and cook for 4-5 minutes, or until the turkey is browned.

  4. Add tomatoes, beans, chili powder, salt, and crushed red peppers. Cook, stirring frequently, for 10-15 minutes.

  5. 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.