This chili is the recipe trifecta: healthy, easy, and delicious! I loved it, hubs loved it, and it was simple to make. This is the perfect fall dish. Top with shredded cheese, a dollop of Greek yogurt, and a couple whole grain tortilla chips for even more flavor! Yum!
1 tsp olive oil
1.5 lbs lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, finely chopped
1 tbsp chili powder
1.5 tsp cumin
1/2 tsp sea salt
1/4 tsp cayenne pepper
2 15-oz cans black (or pinto) beans, rinsed and drained
1 15-oz can diced tomato (no sugar added), with liquid*
Fresh cilantro, chopped
Whole grain tortilla chips, crushed
Heat the oil in a large pan over medium-high heat. Add the turkey, onion, pepper and garlic. Cook, stirring occasionally, until turkey is no longer pink (about 5-8 minutes).
Add spices and cook, stirring constantly, for 1 minute.
Add beans and tomatoes, with liquid, and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer for 15-20 minutes.
Serve and add desired toppings.
* I used a second can of diced tomatoes because mine were not very liquid-y and I desired more liquid in the final product (add additional 1/2 green)
Serves: 6, 1 cup per serving
21 Day Fix: 1/2 green, 1/2 yellow, 1 red (add additional 1/2 yellow and blue if using tortillas and cheese)
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