go-to Turkey Veggie Chili

this is my go-to chili recipe! this is also my "the heck are we having for dinner tonight?" recipe. it changes depending on which veggies are in our fridge but it's always delish, healthy, and flavorful. 

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most ground protein will work here guys; especially 93% lean or higher chicken, beef, or bison.  i recently had elk for the first time at Fuddruckers for family burger night and it was pretty delish.  however, the longer the meat cooled down, the tougher it got.

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the veggies are customizable to whatever you have available, toppings included! i've thrown butternut squash or sweet potato chunks in there for a hint of sweetness.  know that the longer the chili sits, the stronger the flavors become.  

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 if you make this, don't forget to tag me on social so i can see it! i love reposting the recipes you guys love and use from me.  

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one last text box to ramble in before the recipe, hahaha. enjoy!

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Yield: 8 servings

turkey veggie chili

prep time: 15 MINScook time: 45 MINStotal time: 60 mins

light, lean, protein & veggie packed.

ingredients:

1 lb 93% lean ground turkey (or chicken, or bison, or beef)

2 tbsp chili powder

2 tsp cumin

2 tsp paprika

2 tsp pink Himalayan sea salt

2 tsp cracked black pepper

1/4 tsp cayenne pepper (optional)

1 tsp olive oil

1/2 large yellow onion, diced finely

2 garlic cloves, minced

1/2 large red bell pepper, diced

1/2 large green bell pepper, diced

1 cup baby portabella mushrooms

1 can 8 ounce tomato sauce

1 large diced zucchini

1 cup sweet corn

1 can jalapeño & lime black beans, rinsed

1 can fire roasted diced tomatoes 

instructions:

  1. in a large pot over medium-high heat, add olive oil. once hot, add garlic, onion, and bell peppers and saute for 1-2 min. 

  2. add meat and break apart as it browns, about 5-7 minutes. drain fat.

  3. add all seasonings, tomato sauce, and remaining veggies (zucchini, mushrooms, sweet corn, canned tomatoes, black beans) and bring to a boil. reduce heat to low, cover, and simmer for approximately 45 minutes.


notes

if you are pressed for time, 30 minutes of simmering will do. tastes even better the next day after the flavors marry in the fridge. top with avocado, cheese, green onion, or whatever tickles your fancy.

calories

187

fat (grams)

6

carbs (grams)

20

protein (grams)

17

sugar (grams)

5
Created using The Recipes Generator

what do you top your chili with?  i used to crush saltine crackers over my chili growing up.  these days, ripe, creamy avocado chunks are a must!

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