- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium peppers, chopped
- 2 containers of extra lean ground turkey or chicken (99%)
- 1 ½ packages of @sietefoods taco seasoning or spicy chili seasoning
- 1 teaspoon salt, plus more to taste
- 1 can of organic diced tomatoes or crushed tomatoes
- 1 can of Rao’s tomato sauce.
- 1 1/4 cups vegetabel broth
- 1 (15 oz) can of dark red kidney beans, rinsed and drained
- 1 (15 oz) can of black beans, rinsed and drained
- 1 (15 oz) can of garbanzo beans, rinsed and drained
- 1 lemon, juiced
- 1 fresh jalapeño chopped (optional)
- 10 pickled jalapeños chopped (optional)
- 3 tablespoons of your favorite hot sauce
- 1Place olive oil in a large pot and place over medium high heat. Add in onion, garlic and peppers and sauté until lightly browned. Add in chopped fresh jalapeños.
- 2Add in ground turkey and 1 ½ packages of chili/taco seasoning and salt. Add in ½ of the juiced lemon. Cook until no longer pink. Stir.
- 3Mix in the diced tomatoes, vegetable broth, can of Rao’s tomato sauce and beans. Bring to a boil. Reduce heat and simmer for 45 minutes. Add in additional ½ of the lemon juice and hot sauce. Let simmer for additional 15 mins or until chili thickens. Taste and add in salt to liking.
- 4Enjoy and garnish! Freeze the leftovers for an easy meal. Note: Add in anything additional vegetables you like. Spinach, mushrooms, cauliflower rice are all amazing and tasty additions.
With the chill of winter still in the air and the uncertainty of, well, everything we could all use some good #comfortfood Instead of reaching for your usual unhealthy, inflammatory favorites, try this hearty, immune-boosting chili full of fiber and #plantbased goodness. Let me know what you think if you try it!