Classic Lean Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 or 3 garlic cloves, minced
  • 1 pound (454 g) lean ground turkey
  • 1 small poblano pepper, seeded and diced (optional)
  • 2 cups (300 g) diced bell pepper
  • 1 cup (120 g) diced carrot
  • 1 cup (30 g) baby spinach
  • 1 can (28 ounces, or 794 g) crushed tomatoes
  • 1 can (15 ounces, or 425 g) black beans, drained and rinsed
  • 1 can (15 ounces, or 425 g) kidney beans, drained and rinsed
  • 1½ tablespoons (22 ml) chili powder
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Heat the olive oil in a large pot with a lid over medium heat for 1 to 2 minutes.
  2. Add the onion and garlic, and cook and stir for 2 to 3 minutes. Add the ground turkey, stirring occasionally, until browned, about 10 minutes. Add the remaining ingredients to the pot and stir to combine.
  3. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, covered, for at least 20 minutes and up to 45 minutes, stirring occasionally. Taste the chili as it simmers to add additional spices if needed.
  4. Equally divide the chili into 6 to 8 containers. Store in the refrigerator for up to 4 or 5 days or freeze up to 3 months
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/meal-prep-with-erin-romeo-4-day-gluten-free-meal-plan/