I love this recipe because it is a hearty meal that is delicious and added a lot of variety to my week’s meals. I also love it because you can make a pot on Sunday and have plenty of prepared food for the week. I ate it mostly for lunch with a huge salad, and a couple times as a pre-worout snack, which is filling and gave me the energy I needed for my workouts. This makes a great meal with a side of raw veggies.
I hope you enjoy it as much as I do!
1 (16 oz) pkg very lean ground turkey
2 cans (15oz) black beans
2 cans diced tomatos (preferably low-sodium)
1 cup beef broth (low sodium)
1 whole onion
1 whole green bell pepper
3 gloves garlic
1 tbsp cayanne pepper (less if you don’t want it spicy)
1 tsp tumeric
1 tsp cummin
1 tbsp oregano
1 tsp black pepper
1/4 tsp sea salt
1. Cook/sautee diced onion, bell pepper, garlic and ground turkey until almost cooked. Use a little water to cook rather than adding oil.
2. Add black beans, diced tomatos, broth and spices in pot. Mix well
3. Bring to boil and continue to stir for about 20 min.
4. Reduce heat and let simmer until thick (another ~15-20 min)
**You can easily make this vegetarian chilli by substituting the ground turkey for another kind of bean (pinto, kidney, garbonzo, black eyed peas, etc.)
Makes 9 servings
1 serving = 1 cup
*This is an original recipe.