Summer seems to be on hiatus here in Ontario unfortunately! It has been freezing over the past week, so I have been craving soup and chili – one of my favourite fall/winter meals!
This turkey chili is delicious and really easy and quick to make – plus its full of nutrition!! It contains beans which are full of protein, antioxidents and fiber as well as low in fat. Black beans are specifically rich is cancer fighting antioxidants called anthocyanins (found in cranberries in grapes as well). Kidney beans have vitamin B12 which helps memory and brain function and Pinto beans which are full of fiber that helps to stabilize blood sugar.
Skinny Turkey Chili
1.5 lbs lean ground turkey
2 Medium chopped red onions
1 medium chopped green bell pepper
1 tablespoon olive oil
2 tablespoons ground cumin
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon chili powder (add extra if you like lots of spice!)
1 can chopped green chilies
1 can whole tomatoes
4 cups of water
1 can black beans
1 can kidney beans
1 can pinto beans (you can use chickpeas if you prefer)
Cook the onions in the oil in a large saucepan over medium heat for about 10 minutes. Add peppers, cook 2-3 minutes. Add turkey and cook until turkey is no longer pink. Add seasonings, beans and water (I added a little bit less than 4 cups as I found there was enough water already). Reduce the heat to low. Cover and simmer for at least 1 hour. I like to let mine simmer for a couple of hours to really soak up the flavour! I like to serve mine with sliced avocado on top as pictured! YUM!
*Makes 8-10 servings (I like to wait for the chili to cool and then split it into small ziplock bags and put it into 1 large ziplock bag to ensure freshness)