Thursday, January 7, 2016

21 Day Fix Turkey Chili

My family LOVES Chili...pretty much all types of the hearty stuff! Something about it warms you from the inside out. It is comfort food and it taste great!  I could even eat it in the summer months when it's not so cool outside!  So when Autumn Calabrese released her brand new Fixate cookbook and I saw that there was a chili recipe in it we had to try it out! I love the chance to try out any new chili recipe and this one was no different! AND... it is a GREAT one and plus it's 21 Day Fix Approved!!!  SooOo It is Even better! 

My family loved this so much that we had NO leftovers...I was kinda thinking I would have some for lunch the next day but well my family scarfed it all up and cleaned out the pot! Lesson learned, Next time I'll be making a double batch!! 

1 tsp olive oil
1 1/2 lbs ground turkey
1 medium onion
1 medium green bell pepper, chopped
3 cloves garlic, finely chopped
1 1/2 tsp ground cumin
1 Tbsp chili powder
1/2 tsp sea salt
1/4 tsp cayenne pepper (to taste; optional)
2 (15 oz) cans black beans (or pinto beans) drained, rinsed
1 (15 oz) can all-natural diced tomatoes, no sugar added
12 fresh cilantro sprigs, finely chopped (for garnish; optional)

  1. Heat oil in large sauce pan over medium-high heat
  2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink
  3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute
  4. Add beans and tomatoes (with liquid). Bring to a boil and reduce heat to low; gently bio, stirring occasionally, for 15 to 20 minutes, or until thickened.
  5. Serve warm, sprinkle with cilantro.
Container Equivalents:
1 Green
1 Red
1 Yellow
This recipe is perfect to use in CROCKPOTS...or you can make ahead of time and place in a freezer ziplock bag (gallon size after it's cooled) and freeze for later...great for meal prep!!

(recipe from the 21 Day Fix Extreme Nutrition Guide)
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