This may be the world's easiest one-pot chili, and like any good chili, it's very versatile. You can eat it on it's own, serve it atop a baked sweet potato, or spread some across whole grain tortilla chips with a sprinkle of cheese, shredded lettuce, and guacamole for a healthy take on nachos. If you want to bulk up the recipe and pack in fiber, add some cooked beans or a cooked grain (brown rice, quinoa, or whatever you might have in the pantry all work great). And feel free to experiment with hot sauce, additional spices, or chopped peppers to make it your own!
Powered by Homemade, brought to you by Alignment Health Plans
Serve hot or cool to room temperature, then store in an airtight container in the refrigerator for up to one week or package in freezer bags in one cup increments for up to 3 months.
Add the remaining ingredients and bring to a boil. Reduce to a simmer for 15 minutes.
Add cooking spray to a stock pot over high heat. Add the turkey and sauté until just cooked through, about 7-8 minutes.
4 Servings
Reviews & Ratings
Not recommended
Recommended
After reading how dry it came out and not chili like at all...when I cooked the turkey I added 1/3 cup of water. Then I added two small cans of V8 juice for the nutrients and it was perfect! I also added a teaspoon of minced garlic for more flavor as turkey can be a boring meat to eat. It was fantastic!
Now I love to eat those little goldfish in my chili when my wife makes it. However, being a diabetic I am trying to cut down on my carb intake....so, I had one serving of reduced fat Cheez-its with the chili and it made a delicious meal. I also have 3 one and a half cup servings left over which I will freeze and eat as a small meal throughout the day at work!
Recommended
Recommended
Midway through this review I realized I completely forgot to add the red peppers, and added mushrooms instead. Oops!
Will attempt recipe again soon.