This cozy turkey chili is packed with protein, fibre and flavour. It’s perfect for meal prepping for a busy week, and the toppings make every bowl even better. Finish it with creamy sheep yogurt, shredded sheep cheddar, jalapeño and avocado chunks.
Makes 6 servings
Ingredients
For the chili
1 tbsp avocado oil
1 large onion, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
2 lbs lean ground turkey
2 tbsp ancho chili powder
1 tbsp chipotle chili powder
1 tbsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
1 tsp smoked paprika
1 tbsp tomato paste
1 can red kidney beans, drained and rinsed
28 oz crushed tomatoes or strained tomatoes
Salt and pepper, to taste
For serving
Plain sheep yogurt
Shredded sheep cheddar cheese
Sliced jalapeño
Avocado chunks
Directions
Prepare your ingredients. Chop the onion and bell pepper, mince the garlic, and drain and rinse the kidney beans.
Cook the vegetables. Heat the avocado oil in a large pot over medium heat. Add the onion and bell pepper and cook for 3–5 minutes, until they begin to soften. Add the garlic and cook for another minute.
Cook the turkey. Add the ground turkey and break it up with a wooden spoon. Cook until it’s no longer pink and reaches an internal temperature of 165°F (74°C).
Add the spices. Stir in the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika and tomato paste. Cook for about 1 minute, stirring until everything is well combined.
Simmer. Add the kidney beans and crushed or strained tomatoes. Season with salt and pepper, stir well and bring to a gentle simmer. Cover and cook on low for about 1 to 1½ hours, stirring occasionally. If the chili gets too thick, add a splash of water.
Taste and serve. Adjust the salt and pepper as needed. Ladle into bowls and top each serving with a dollop of sheep yogurt, shredded sheep cheddar, sliced jalapeño and avocado chunks.
Enjoy on its own or served over cauliflower rice!