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Turkey Chile with Beans

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: 30-minute-meals, American
Calories: 266
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 Onion (medium, diced)
  • 1 Bell pepper (seeded, diced)
  • 2 Garlic cloves (peeled, minced)
  • 5 stalks Celery (sliced)
  • 1 lb Ground turkey (lean)
  • 2 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Sea salt (or salt to taste)
  • 1 14.5 oz Diced tomatoes (canned, liquid included) Use low sodium if desired
  • 1 15 oz Tomato sauce (canned)
  • 1 15 oz Kidney or black beans (canned, drained, rinsed)
  • 1 15 oz Pinto beans
  • 1 1/2 cups Chicken or vegetable broth Low sodium if desired

Method
 

  1. In a pot, heat oil over medium. Sauté onion, celery, and bell pepper 4–5 minutes until softened. Add garlic for 30 seconds.
  2. Add turkey and cook, breaking up, until browned.
  3. Stir in chili powder, cumin, smoked paprika, and salt; cook 1 minute.
  4. Add tomatoes, tomato sauce, beans, and 1 cup broth. Bring to a simmer.
  5. Reduce heat and simmer 20–30 minutes, adding a little more broth if too thick.
  6. Serve with grated cheese, jalapeños, sour cream, or yogurt topping if desired.
    Serving size 2 cups

Notes

Protein 20 g, Fiber 12 g