Whether it’s time to watch the big game or you just need a feel-good meal, whip up a batch of this turkey chili made with three types of beans. Eat half the batch now, and freeze the second half in small single-portion freezer-safe containers. This was you’re prepared with a healthy, hearty meals on busy weeknights.
Skill level: Beginner
Start to Finish: 1 hour, 5 minutes
Prep: 15 minutes
Cook: 50 minutes
2 tablespoons olive oil
1 large yellow onion, chopped
2 large bell peppers, chopped
3 medium carrots, finely chopped
10 oz mushrooms, chopped
5 cloves garlic, chopped
1 teaspoon chili powder
1 teaspoon oregano
1½ teaspoons cumin
1 pound ground turkey
12 oz lager beer
2 (14.5oz) can diced fire roasted tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
Salt and pepper to taste
1. Heat olive oil in large stock pot over medium-high heat. Add onion, bell peppers, carrots, and mushrooms until the onions turn golden brown and the carrots begin to soften – about 8 to 10 minutes.
2. Add the garlic, chili powder, oregano, and cumin and stir 1 minute. Add the turkey, breaking it up with a wooden spoon until meat loses its raw color – about 3 minutes. Add the beer. Cover pan; reduce heat to medium and simmer for about 15 minutes.
3. Add tomatoes with their juices and the three kinds of beans. Simmer uncovered and stir occasionally until chili thickens – about 20 minutes.
4. Garnish chili with shredded cheddar cheese, non-fat plain Greek yogurt, avocado, or guacamole
Nutrition Information (per serving)
Calories: 220; Total Fat: 7 grams; Saturated Fat: 2 grams; Protein: 15 grams: Carbohydrates: 25 grams; Fiber: 8 gram; Sugar: 6 grams; Cholesterol: 29 milligrams; Sodium: 350 milligrams
Recipe by McKenzie Hall, R.D., of Nourish RDs and photo by Chungah of Damn Delicious.
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