This hearty, healthy turkey chili recipe is a great one for the fall and winter months! If you'd like, double or triple the recipe below, make it on a Friday, and eat it for lunch and dinner all weekend. It makes great leftovers and freezes well if you want to plan ahead! Optional garnishes would be diced avocados, jalapenos, or cilantro.
- 1 Tbs olive oil
- ½ cup yellow onion, diced
- 1 garlic clove, minced
- ½ cup red bell pepper, diced
- ½ lb. lean ground turkey
- 1 Tbs chili powder, or to taste
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp dried oregano
- Pinch of cayenne pepper (optional)
- 1 cup canned crushed tomatoes
- ¾ cup low-sodium chicken broth
- ½ cup canned black beans, drained and rinsed
- ½ cup canned or frozen corn
- Heat a medium saucepan on medium-high and add the olive oil.
- Once the oil is hot, add the onions, bell peppers, and a pinch of salt and saute until they are soft, about 3-4 mins.
- Add the garlic and saute for about 30 seconds.
- Next, add the turkey and cook it, breaking it up with a spoon until there is no more pink.
- Add the spices and stir for a minute. Then add the crushed tomatoes, broth, beans, and corn.
- Turn the heat up and allow it to come to a boil, then lower the heat and simmer for about 20 minutes to let all the flavors come together.
- Garnish and serve.
Note: Makes two generous portions.
– By Stephanie Rofkahr, NASM Personal Training and Nutrition Certified. Find on IG @fit.four.five