Hearty Turkey and Two-Bean Chili
A robust, deeply flavored chili that is high in protein and fiber, making it incredibly satiating.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat 1 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until soft.
- 2
Add the lean ground turkey to the pot. Cook for 6-8 minutes, breaking it into crumbles with a wooden spoon, until browned and cooked through.
- 3
Stir in the chili powder, cumin (1 tsp), and a pinch of salt. Cook for 1 minute to toast the spices, releasing their essential oils.
- 4
Pour in the crushed tomatoes, along with half a cup of water or chicken broth to thin the consistency slightly. Stir well to combine.
- 5
Fold in the rinsed kidney and black beans. Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes.
- 6
Taste and adjust seasoning with salt and pepper. Ladle the thick, rich chili evenly into 4 meal prep containers. It thickens beautifully as it cools.
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