15 Mar Turkey Chili with Beans, Bell Peppers, and Spinach
Makes 8 Servings
2 tbsp olive oil
2 cloves garlic, crushed
1 yellow onion, diced
1 red bell pepper, diced
1 lb ground turkey
½ tsp salt
1 tsp pepper
1 tbsp cumin
1 tbsp ginger
1 tbsp+ 1 tsp smoked paprika
1 tbsp garlic powder
1 tsp chili powder
1 14.5 oz can diced tomatoes
1/2 cup low sodium chicken or vegetable broth
1 15 oz can black beans, rinsed and drained
1 15 oz can cannellini beans, rinsed and drained
2 cups spinach
Heat the olive oil in a skillet on medium-heat. Cook the garlic until fragrant. Add the onions, red bell pepper and turkey. Season with salt, pepper, cumin, garlic powder, chipotle powder, ginger, and smoked paprika
Cook until the turkey is cooked through and onions are translucent. Add the diced tomatoes, vegetable broth, and beans.
On medium heat, let simmer until the mixture thickens (about 5 minutes). Taste and modify spices and add broth as needed. Stir in spinach and cook until wilted.
Serve with a dollop of sour cream or Greek yogurt on top, with cheddar cheese, scallions, cilantro, and avocado. Serve over brown rice, jasmine rice, or quinoa.