Autumn is here!! Time for CHILI!!
While I LOVE my moms chilibecause its loaded with meat and full of flavors, Ive taken the liberty of developing my OWN chili recipe that is loaded with veggies and POPS with flavor.
This recipe is designed for the stove top, but can EASILY be thrown into the crockpot on low for hours during the day, allowing you to enjoy the delicious scents while it simmers on your countertop or while you are away at work.
This recipe is LOADED with veggies but theyre hidden so that picky eaters can be easily swayed to savor the flavors without the burden of consuming the healthy stuff.
Note: This recipe uses foods from the Portion Fix food lists, so it would be portion fix approved. However, I do not have the science to defend the container counts. I simply measured using the containers and made my best estimate. This is NOT a Fixate recipe. It does, however fit the 2B Mindset plate-it method.
**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**
Turkey Chili
Servings: 8
Portion Fix Container Count: 1 Green, 1 Red, Yellow
Ingredients
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced or finely chopped
1 pound cooked lean ground turkey (or beef)
2 cans (15 oz each) kidney beans (drained and rinsed)
1 (15 oz) can diced tomatoes, no salt added
1 cup low sodium veggie broth
1 tbsp ground chili powder (or to taste)
tsp sea salt (or Himalayan salt)
2 tsp crushed red pepper (optional)
optional toppings: cilantro, crumbled goat cheese, diced avocado
Directions
1. Add onion, peppers, and celery to large saucepan and cook over medium-high heat, stirring occasionally, for 5-6 minutes, or until onion is translucent.
2. Add garlic; cook, stirring frequently, for 1 minute.
3. Add (cooked) turkey, beans, tomatoes (with liquid), broth, chili powder, salt, and red pepper (if desired). Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
4. Evenly divide between 8 serving bowls; top with cilantro, cheese, or avocado.
Turkey Chili
- Servings: 8
- Difficulty: easy
A delicious, clean, simple recipe for turkey chili that is LOADED with veggies. Portion Fix Container Count included. 2B Mindset Friendly
Portion Fix Container Count: 1 Green, 1 Red, Yellow
Ingredients
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced or finely chopped
- 1 pound cooked lean ground turkey (or beef)
- 2 cans (15 oz each) kidney beans (drained and rinsed)
- 1 (15 oz) can diced tomatoes, no salt added
- 1 cup low sodium veggie broth
- 1 tbsp ground chili powder (or to taste)
- tsp sea salt (or Himalayan salt)
- 2 tsp crushed red pepper (optional)
- optional toppings: cilantro, crumbled goat cheese, diced avocado
Directions
- Add onion, peppers, and celery to large saucepan and cook over medium-high heat, stirring occasionally, for 5-6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add (cooked) turkey, beans, tomatoes (with liquid), broth, chili powder, salt, and red pepper (if desired). Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
- Evenly divide between 8 serving bowls; top with cilantro, cheese, or avocado.
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