NUTRITION

SERVINGS

INGREDIENTS

1.2 kg Ground turkey

15 ml Extra virgin olive oil

1 large Yellow onion

2 large Red bell peppers

4 cloves Garlic

800 ml Tomato puree

500 g Kidney beans

15 g Chili powder

5 g Ground cumin

2 g Smoked paprika

5 g Sea salt

2 g Black pepper

250 ml Water

180 g Greek yogurt

1 whole Avocado

10 g Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the ground turkey and cook until thoroughly browned, using a wooden spoon to break the meat into small crumbles.

• 3

  Toss in the diced yellow onion and red bell peppers, cooking for about 5 minutes until the vegetables are soft and translucent.

• 4

  Add the minced garlic, chili powder, ground cumin, smoked paprika, sea salt, and black pepper, stirring for 60 seconds to wake up the spices.

• 5

  Pour in the tomato puree, rinsed kidney beans, and water, bringing the liquid to a light boil before reducing the heat.

• 6

  Simmer the chili uncovered for 30 minutes, allowing the sauce to reduce into a thick, hearty consistency.

• 7

  Portion the chili into six bowls and garnish each with a dollop of Greek yogurt, fresh avocado slices, and chopped cilantro.