The week enjoy healthy chili. A great high protein dish to warm you up as the weather starts getting colder!
Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins Servings: 6
Calories: 336kcal Carbohydrates: 37g Protein: 31g Fat: 7g
- – 2 tbsp extra virgin olive oil
- 1 small yellow onion, chopped
- 1 medium bell pepper, chopped (yellow, red or orange)
- 1 medium zucchini, chopped into crescent moons
- 1 medium yellow squash, chopped into crescent moons
- 3 – 4 cloves garlic, minced
- 1 lb ground turkey or ground chicken, 99% lean or 93%
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 – 2 tsp red chili flakes or 1 tsp cayenne pepper, optional for spice
- 1 can (28-ounce) diced tomatoes or crushed tomatoes
- 1 ½ cups chicken broth or bone broth
- 1 can (15 oz) dark red kidney beans, rinsed and drained
- 1 – 2 ears raw corn or 1 (15-ounce) can of sweet corn, rinsed and kernels cut off the cob
- Garnish Options: shredded cheddar cheese, cubed avocado, greek yogurt, sour cream, sliced green onion, or jalapeño slices
Directions
- Heat olive oil over medium-high heat in a large pot or Dutch oven. Once heated, add in onion, bell pepper, zucchini, yellow squash, and minced garlic. Saute for 3 – 4 minutes, stirring frequently.
- Create room in the middle of the pot by pushing the onions, peppers, and squash to the side. Add in the ground turkey or ground chicken, and break up the meat with a wooden spoon. Cook for 3 – 4 minutes or until no longer pink.
- Add chili powder, cumin, oregano, salt, pepper, and optional red chili flakes. Stir to combine.
- Add crushed tomatoes, chicken broth, red kidney beans, and corn. Stir to combine, then bring to a rapid boil.
- Reduce heat and simmer for 35 – 50 minutes or until chili thickens. Taste and adjust seasonings and salt as necessary.
- Garnish with your favorite toppings, serve with cornbread, and enjoy!
Original recipe can be found at healthfullblondie here!
