When winter starts to creep in and the dreaded November clock change deprives us of that last afternoon light, I immediately shift gears into craving hearty, warm, savory foods. BUT I don’t always want them to be rich and heavy and leave me feeling super full and tired. So, I found the perfect recipe that checks all the boxes - healthy, light, tasty, easy to make, not a ton of ingredients, and freezable for future meals. This Turkey Chili is broth based which keeps it on the lighter side, but still fills you up. Pair with some toasted sour dough or garlic bread and voila! Saving family dinner time one meal at a time.
WHAT YOU’LL NEED
1/2 white onion, diced
2 garlic cloves, minced
2 tbsp extra virgin olive oil (Can use Avocado oil too)
8 oz organic ground turkey
1/2 tsp salt
1 heaping tsp cumin
1/2 tsp turmeric powder
1 4oz can diced chiles
1 15oz can cannellini beans, drained and rinsed
1 large bunch Swiss chard, chopped (Kale works too, but I prefer Swiss chard)
1/2 tsp crushed red pepper flakes
3 cups organic chicken broth
Optional Toppings: Avocado, jalapeños, green onion
HOW TO MAKE:
Lightly coat the bottom of a large soup pot with EVOO or avocado oil and add ground turkey. Cook over medium heat until no longer pink. Season with salt and pepper (not too much salt - more will be added later). Remove and set aside in a dish.
Add oil of choice and onion to the pot and cook over medium heat until onions are translucent. Add in garlic and cook for another 30-45 seconds.
Pour in chicken broth, beans, chiles, turkey meat and spices. Turn heat up to medium/high until mixture starts to boil. Turn heat down and allow to simmer.
Toss in Swiss chard and simmer for an additional 5 minutes. Serve and enjoy!
Eat all in one sitting, or store in an air-tight container in either fridge or freezer for future dinners.
Time: 30-45 mins
Yields: 2-4 depending on portion size. If you want leftovers, definitely double the recipe