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Turkey and bean chili with avocado

Lean Turkey and Bean Chili

A hearty, high-protein chili made with lean ground turkey, two kinds of beans and plenty of vegetables. Great for meal prep and freezing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 3 garlic cloves minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 cup low-sodium chicken broth
  • Salt and pepper to taste

Method
 

  1. Heat oil in a large pot over medium-high heat. Add the turkey and cook, breaking it up, until browned.
  2. Add the onion, pepper and zucchini and cook 5 minutes until softened.
  3. Stir in the garlic and spices and cook 1 minute.
  4. Add the tomatoes, beans and broth. Bring to a boil, then simmer 25 to 30 minutes, stirring occasionally.
  5. Season with salt and pepper.

Notes

Toppings: Plain Greek yogurt, avocado, shredded cheddar, cilantro and a squeeze of lime.
Storage: Refrigerate up to 4 days or freeze up to 3 months.