Time: 40 minutes
Servings: 8
Ingredients:
- 15ml Extra Virgin Olive Oil
- 454g Extra Lean Ground Turkey
- 1 Yellow Onion (chopped)
- 484g Diced Tomatoes
- 484g Crushed Tomatoes
- 344g Black Beans (cooked, rinsed)
- 310g Red Kidney Beans (cooked, rinsed)
- 2 Carrots (chopped)
- 5 stalks of Celery (chopped)
- 1 Red Bell Pepper (chopped)
- 1 Jalapeno Pepper (chopped)
- 24g Chili Powder
- 2g Cumin
- 6g Sea Salt
Directions:
- 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!
Notes!
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.
