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Healthy Turkey Bean Chili
This has become a staple, always on hand menu item in our kitchen. Its a good way to use up veggie leftovers in the fridge if you are willing to experiment a little as well!
(Adapted from Women’s Running Magazine)
Turkey & Bean Chili
2 tsp. canola oil
1 large yellow onion, diced
1 lb / or package ground turkey (I use dark meat, but white is ok too)
2 garlic cloves, minced
1 1/2 cups reduced sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can pinto beans, drained and rinsed
1 (14 oz.) can black beans, drained and rinsed
1 cup frozen corn kernels
2 Tbsp. tomato paste
1 Tbsp. minced chipotle peppers in adobo
1 tsp. cumin powder
2 tsp. dried oregano
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Juice of 1/2 lime
1/2 cup reduced fat sour cream
1 ripe avocado, diced
1/3 cup chopped cilantro
Heat oil in a large saucepan. Add onion and cook until softened, stirring
often, for about 5 minutes. Add the pork and garlic; stir until cubes of
pork are well browned, about 5 minutes.
Add chicken broth, tomatoes, pinto beans, black beans, corn, tomato
paste, chipotle peppers, cumin, oregano, cinnamon, salt and pepper. Bring
to a boil, reduce heat and simmer for 20 minutes. Stir in lime juice.
Serve garnished with sour cream, avocado and cilantro.
Can be frozen.
ground turkey x ground pork
pinto beans × kidney beans
crushed tomatoes × charred tomatillos