Easy meal to prep for lunch or dinner! This serves 8 people (2 cups per serving) so downsize if needed or freeze portions (measured out at 2 cups each) to heat up at a later time!
Ingredients
- 1 Tbsp Olive oil
- 3 cloves garlic-minced
- 2 medium onions- chopped
- 2 bell peppers -cored&chopped
- 2 Large carrots-peeled&chopped
- 2 stalks celery diced
- 1 medium Sweet Potato- peeled& cubed (this is optional)
- 2 lbs ground turkey (93% lean)
- 1.5-2 cups water
- 1 can tomato sauce (15 ounces)
- 2 tomatos-diced
- 3 tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1-2 tsp Cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Red pepper flakes (just a pinch)
Steps
Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté for 5 to 7 minutes, until soft
Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
Once the meat is browned, add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 45 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.
Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed. Serve hot with desired toppings
Optional Toppings: Sliced fresh avocado
Thinly sliced jalapeño
Shredded cheese
Plain non-fat Greek yogurt — or sour cream
Freshly chopped cilantro
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