Servings
Units
Ingredients Tap to tick off
- 1 tbsp vegetable oil
- 1 lb ground turkey
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz) kidney beans, drained
- 1 cup chicken broth
- 1 tsp salt
Method
- Brown the turkey in the oil, breaking it up, about 6 minutes.
- Add the onion and pepper and cook 5 minutes, then the garlic and spices for 1 minute.
- Add the tomatoes, beans, broth and salt. Simmer uncovered 30 minutes, stirring now and then.
- Serve with sour cream, cheese or sliced green onion.
Chef's tipChili tastes better the next day as the spices settle, so it is an ideal make-ahead meal. A square of dark chocolate stirred in at the end adds depth.
Storing leftovers
Keeps: 4 days in the fridge.
Freezer: Freezes well for up to 3 months.
Part of the week 3 meal plan.
