Healthy Turkey and 3 Bean Chili




I love eating a big bowl of chili in the winter time! I always load it with veggies and beans so I don’t feel guilty about eating it. Whenever I cook chili, I usually just throw in whatever veggies are just hanging out it the fridge and I never measure anything when I cook. I decided to actually put it in writing to share with you! I use low fat turkey instead of beef and 3 kinds of beans, but you could really use any kinds of beans you want. Make sure to rinse the canned beans before using because those canned beans are loaded with sodium. My husband absolutely loves this chili and his father is a firefighter, so he knows good chili! I usually make one big pot and we will eat it throughout the week for lunch or dinner. Leftover chili always tastes better anyway because the spices and juices have had time to really develop their flavor. Sometimes I serve the chili over brown rice or with a slice of whole wheat toast, or you can just eat it by itself. It’s that good!


Healthy Turkey and 3 Bean Chili

1 lb ground turkey
2 cans tri-bean blend (or any beans of your choice) drained and rinsed
1 can 28 oz crushed tomatoes
1 bell pepper chopped (I used an orange one)
1 onion chopped
1 zucchini chopped
2 stalks celery finely minced
1 carrot chopped
1/2 small head of green cabbage shredded
1 can diced tomatoes
1 cup frozen or fresh corn
1 32oz carton veggie broth
4 TBS olive oil
3 TBS chili powder
3 tsp cumin
2 tsp smoked paprika
1 TBS garlic powder
2 tsp cayenne pepper
1 TBS italian seasoning
1/2 TBS pepper
salt to taste

Brown the turkey in a small skillet over medium and set aside. In large pot add olive oil and heat over medium heat. When heated add onion and sauté for about a minute. Add the pepper, zucchini, celery, carrot and cabbage. Cook, stirring occasionally, for about 10 minutes or until vegetable are tender. Add the turkey to the veggies and add in all your spices. Stir over heat for a few minutes until you can really smell the spices cooking. Add in the beans, crushed and diced tomatoes, corn, and vegetable broth and heat to boiling. Cover and reduce to low heat. Simmer for 30-45 minutes. Serve hot.





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