Makes 4 Servings
Macros: 266 Cal, Fat 7g, Carbs 31g, Fibre 12g, Protein 20g
1 1/2 tsps Extra Virgin Olive Oil
227 grams Extra Lean Ground Turkey
1/2 Yellow Onion (chopped)
1 cup Diced Tomatoes
1 cup Crushed Tomatoes
1 cup Black Beans (cooked, rinsed)
1 cup Red Kidney Beans (cooked, rinsed)
1 Carrot (chopped)
2 1/2 stalks Celery (chopped)
1/2 Red Bell Pepper (chopped)
1/2 Jalapeno Pepper (chopped)
1 1/2 tbsps Chili Powder
1/2 tsp Cumin
1/2 tsp Sea Salt
Heat oil in a large dutch oven over medium heat. Add the ground turkey and onion and saute for about five to seven minutes, or until the turkey is cooked through.
Add all of the remaining ingredients and stir to combine. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Divide into bowls, serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days or freeze for up to two months.
Serving Size: One serving is equal to approximately two cups of chili.
More Flavour: Add a pinch of cayenne.
Additional Toppings: Top with shredded cheese, extra jalapeño slices, cilantro, sour cream, or avocado.
More Veggies: Add sliced mushrooms, sliced kale, or baby spinach.