Nutrient Dense – Whole Food – Lasting Energy
I absolutely love this turkey chili recipe. It’s light and healthy just as the name suggests, but also very hearty and satisfying. It’s full of protein and fiber to keep you full, lower in fat because of the turkey and down-right delicious. It makes the perfect dish for a cold winter evening, a family gathering or game-day!!! It also keeps very well in the fridge for leftovers or lunches throughout the week. Or, make an extra large batch and freeze it for an easy and quick dinner on a busy night!
Ingredients:
- 1 ½ tablespoons olive oil
- 1 onion, finely chopped
- 1 pound ground turkey meat
- 2 cups water
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 (16 ounce) can kidney beans, drained and rinsed
- 1 (16 ounce) can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
Directions:
Prep time: 10 minutes Cook time: 45 minutes
- Heat the oil in a large pot over medium heat, add onion and cook until translucent; about 8 minutes.
- Place turkey in the pot, and cover with the water. Cook thoroughly while stirring frequently to break up the turkey with a fork or spatula.
- Add tomatoes, tomato paste, beans, chili powder, cumin, paprika, cayenne, salt and pepper.
- Bring to boil, then reduce heat to low, cover and simmer for 30 minutes.
- ENJOY!
Serves: 4-6 people
