Easy Turkey Chili Recipe

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(907g)
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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  JalapeñO Pepper
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  Garlic
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  Garlic powder(5g)
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  2 teaspoons sea salt
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  ½ teaspoon freshly cracked black pepper
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  Chili powder(45g)
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  Cumin, Ground(10g)
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  Beans, Kidney, Canned, Drained
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  Beans, Black, Canned, Drained
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  Tomato, Canned, Crushed
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  Low Sodium Chicken Broth(720g)
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  Cheddar Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Green Onion (Scallion)
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  Avocado

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat until shimmering, about 1–2 minutes.
2. 2Add the ground turkey, onion, bell peppers, jalapeño, and fresh garlic to the pot. Cook for 7–8 minutes over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is no longer pink and the vegetables begin to soften.
3. 3Stir in the garlic powder, chili powder, and ground cumin. Cook for 1 minute over medium-high heat until fragrant.
4. 4Add the kidney beans, black beans, crushed tomatoes, and chicken broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 45 minutes, stirring frequently, until the chili thickens and flavors meld together.
5. 5Divide the chili evenly into 8 airtight containers while hot.
6. 6Cool to room temperature, then seal and refrigerate for up to 5 days.
7. 7When ready to serve, reheat a portion in a bowl or pot over medium heat for 2–3 minutes until warmed through.
8. 8Top each serving with shredded sharp cheddar, sliced green onions, and fresh avocado slices.