Chili is a staple in my household during the winter months. Not only is it super easy to prepare, hello cockpit (if you are using one), but you can make a large batch and enjoy leftovers for the next day (or freeze for a day when you don’t feel like cooking ). Not only easy but delicious and warming to the soul, especially when it’s cold outside.
Chili is a nutrient-dense meal all in one pot
Check out all the nutrition benefits. It’s no wonder why I love this meal.
- Protien – with both the beans and turkey, chili is an excellent source of protein
- Fiber – chili is high in fiber with the peppers and beans which will not only help keep you ‘regular’ but also slow the rate at which sugar is absorbed in your body (LOVE THAT)
- Vitamin C – not often the first thing we think about when it comes to chili, but with tomatoes and bell pepers, this meal has got a good punch to Vit C to help support your immune system. And who doesn’t need an extra boost of immune support during cold and flu season.
- Iron – beans offer up a lot of plant based iron. Your body regularly gets iron from the foods you eat. If you consume too little iron, over time your body can become iron deficient.
Nutritious, delicious and simple has always been my motto at home when cooking for my kids. And anything with a single pot makes clean-up a breeze. Enjoy this family’s favorite chili recipe and if you would prefer to make this 100% plant-based, simply omit the turkey.
- 1 tbsp Extra Virgin Olive Oil
- 454 grams Extra Lean Ground Turkey omit for vegan
- 1 Yellow Onion chopped
- 2 cups Diced Tomatoes
- 2 cups Crushed Tomatoes
- 2 cups Black Beans cooked, rinsed
- 1 3/4 cups Red Kidney Beans cooked, rinsed
- 2 Carrot chopped
- 5 stalks Celery chopped
- 1 Red Bell Pepper chopped
- 1 Jalapeno Pepper chopped
- 3 tbsps Chili Powder
- 1 tsp Cumin
- 1 tsp Sea Salt
- Heat oil in a large dutch oven over medium heat. Add the ground turkey and onion and saute for about five to seven minutes, or until the turkey is cooked through.
- Add all of the remaining ingredients and stir to combine. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Divide into bowls, serve and enjoy!
- Leftovers – Refrigerate in an airtight container for up to three days or freeze for up to two months.
- Serving Size – One serving is equal to approximately two cups of chili.
- More Flavor – Add a pinch of cayenne. Double up on chili powder
- Additional Toppings – Top with shredded cheese, extra jalapeño slices, cilantro, sour cream, or avocado.
- More Veggies – Add sliced mushrooms, sliced kale, and/or baby spinach.
- Vegan – omit the turkey and add more veggies
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