Turkey Chili

Highest-fiber dinner in this collection. The combination of beans, tomatoes, and turkey is exceptional for blood sugar control.

Ingredients

• 8 oz 93% lean ground turkey
• 1 can (15 oz) kidney beans, rinsed
• 1 can (15 oz) black beans, rinsed
• 1 can (28 oz) crushed tomatoes, no salt added
• 1 can (14 oz) diced tomatoes, no salt added
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup diced bell pepper
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ¼ tsp cayenne (or to taste)

Salt, pepper, olive oil

• Garnish: Greek yogurt, avocado, jalapeño, green onion

Directions

1. Brown turkey in a large pot over medium heat, breaking apart. Add onion and pepper.
2. Cook vegetables 4–5 minutes. Add garlic and spices, toast 1 minute.
3. Add all beans, crushed tomatoes, and diced tomatoes.
4. Bring to a boil, then reduce heat and simmer uncovered 30 minutes.

Taste and adjust seasoning.

1. Serve topped with Greek yogurt (as sour cream sub), avocado, and green onion.

Notes

Chili dramatically improves after 24 hours in the refrigerator as flavors meld. Make on Sunday — it’s better Monday through Thursday. Freezes perfectly. One of the best meal-prep dinners in this collection.

Nutrition

Calories: 570 | Protein: 50g | Carbs: 48g | Fat: 16g | Fiber: 14g