Jenny Dobmeier

Owner of Fuse LLC

Turkey Chili

Turkey chili is a staple because it’s hearty and nutritious! It’s is a great meal to make ahead and freeze for a quick, high-protein lunch or dinner.

 Servings 4 servings, about 1½ cups each

Ingredients

  • 1 tsp. olive oil
  • 1 large onion chopped
  • 1 medium red bell pepper chopped (you can find frozen bags of chopped peppers and onions to substitute)
  • 1 medium yellow (or orange) bell pepper chopped
  • 1 lb. raw 93% lean ground turkey
  • 1 (28-oz.) can chopped tomatoes
  • 1 (15-oz.) cans kidney beans rinsed, drained
  • 1 tsp. chili powder
  • ½ tsp. sea salt
  • Crushed red peppers (to taste; optional)

Instructions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
  3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned
  4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
  5. Divide turkey chili into 4 serving bowls.

Portion Fix Containers: 1 Green, 1 Red, 1 Yellow

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