NUTRITION

SERVINGS

INGREDIENTS

840 g ground turkey

30 ml extra virgin olive oil

1 large yellow onion

2 large red bell peppers

4 cloves garlic

480 g canned red kidney beans

480 g canned black beans

600 g crushed tomatoes

250 ml low-sodium chicken bone broth

3 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp sea salt

0.5 tsp black pepper

180 g non-fat Greek yogurt

30 g fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

• 2

  Add the ground turkey and cook until browned, breaking it into small crumbles with a wooden spoon.

• 3

  Stir in the diced onion and red bell peppers, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 4

  Add the minced garlic, chili powder, cumin, smoked paprika, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

  Pour in the crushed tomatoes, kidney beans, black beans, and chicken bone broth, stirring well to combine.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes to thicken.

• 7

  Ladle the chili into bowls and top each serving with a dollop of Greek yogurt and a sprinkle of fresh cilantro.