Since the weather has cooled down quite a bit, one of my go-to recipes has been a healthy turkey chili. It’s easy to make, keeps me warm and is easy to swap ingredients if I’m out of something. Unfortunately, I didn’t get many pictures when I made it but will update the pictures once I make it again. The picture is how I meal prep it into containers, then once I heat it up I love to top it with avocado and cilantro. If you try this recipe out, let me know what you think in the comments below! 🙂
Prep Time: 20 minutes
Cook Time: 3-4 hours
- 1 tbsp coconut oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey (99%)
- 4 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- ½ tsp salt, plus more to taste
- 14.8-oz can diced tomatoes
- ½ cup low-sodium chicken broth
- 1 15oz cans red kidney beans, rinsed and drained
- 1/2 cup quinoa, uncooked
- 15oz can sweet corn, rinsed and drained
- Toppings (optional): cheese, avocado, tortilla chips, cilantro, sour cream
- Place coconut oil in large skillet over medium heat. Add in onion, garlic and red pepper and sauté for 5-7 minutes, stirring frequently.
- Add in ground turkey and cook until no longer pink. Next, add in chili powder, cumin, oregano, cayenne pepper and salt. Stir and turn off stove.
- Pour tomatoes, chicken broth, kidney beans, corn, quinoa and meat mixture into crock-pot. Add more salt as needed.
- Cook on low heat for 5-6 hours and high heat for 3-4 hours.
- Garnish with desired toppings and enjoy!
Note: You can also make this on the stove top. Once you’ve added all the ingredients together, simmer on low for 30-45 minutes until the quinoa is cooked through and most of the water is absorbed.
Nutritional Information (per serving without toppings)