Turkey Veggie Chili
Ready in 30-45 minutes
Notes from Coach Jillian:
This chili is super easy to throw together and doesn’t require a crock pot or anything fancy. I try to pack it with lots of veggies so I’m getting lots of micronutrients in! You can also use lean ground beef, venison or bison in place of the turkey. The El Pato Hot Tomato sauce is my secret ingredient - thank you to my husband for always having that in the house! It has just enough kick that I don't need to add many other spices. I love this chili any time of the year, but it is especially great in the cooler months!
Nutrition per serving:
Protein: 38 grams
Carbohydrate: 26 grams
Fat: 14 grams
2 lbs lean ground turkey (can sub for another ground meat if allergic to turkey)
1 medium onion, diced
2 large carrots, diced
4 celery stalks, sliced
1 medium to large bell pepper, chopped
2 -15 oz cans kidney beans, drained & rinsed
2 -15 oz cans diced tomatoes
1 can El Pato Hot Tomato Sauce (can substitute regular tomato sauce)
Heat a large pan and spray with cooking spray. Add onion and turkey and saute until turkey is cooked through. Season with seasoned salt to taste.
While turkey and onions are cooking, bring 2 cups of water to a boil and cook carrots, celery and bell pepper until just tender.
Add turkey mixture to the pot with the veggies. Add kidney beans, diced tomatoes and tomato sauce. Simmer a few hours or at least until heated through.
Season to taste with salt, pepper and/or additional spices like garlic, chili powder or cumin.