• Paula Morais

Easy Turkey Chili


This is a staple recipe in our home. It refrigerates well which is great for leftovers especially on our busy nights with the kids AND the kids love it! You can make it without the beans if you want to save your “yellows”-FIX people 🙂

You can serve it over rice, pasta, make into tacos, lettuce wraps….the possibilities are endless and delicious!

Turkey Chili-Makes 6 servings, 1 cup each

On the FIX this is 1/2 a green, 1 red, 1/2 a yellow

1 tsp olive oil

1 1/2 lbs raw 93% lean ground turkey

1 medium onion chopped

1 medium green bell pepper, chopped

3 cloves garlic finely chopped

1 1/2 tsp ground cumin

1 tbsp chili powder

1/2 tsp sea salt

1/4 cayenne pepper

1 (15-oz) cans black beans or pinto beans drained & rinsed

1 (15-0z) can all natural diced tomatoes no sugar added

12 fresh cilantro sprigs finely chopped

  1. Heat oil in a large sauvepan over medium high heat

  2. Add turkey, onion, bell pepper & garlic. Cook stirring occasionally, for 5-8 minutes or until turkey is no longer pink

  3. 3 Add cumin, chili powder, salt, cayenne. Cook, stirring constantly for 1 minute.

  4. Add beans & tomatoes with liquid. Bring to a boil, reduce heat to low; gently boil, stirring occasionally for 15-20 minutes or until thickened.

  5. Serve warm sprinkled with cilantro

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