By Jared Jungkeit
Dice the carrots, celery, and large onion. Dice the bell peppers as well. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the ground turkey to the pot. Cook, breaking it apart with a spoon, until it is browned and cooked through, about 7-10 minutes.
Stir in the bell peppers, diced tomatoes (with juice), cooked kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
While the chili is simmering, prepare the salad by slicing the cucumber and red onion thinly. Toss with the mixed salad greens in a large bowl.
Drizzle the vinaigrette over the salad just before serving and toss to coat evenly.
Once the chili is done, serve it over cooked brown rice in bowls. Serve with the side salad.
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By Jared Jungkeit
This Main Course Lunch Dinner Healthy recipe is ready in 1 hour 15 minutes and features lean ground turkey, diced tomatoes, cooked kidney beans and other delicious ingredients. Contains 600 calories total.
Dice the carrots, celery, and large onion. Dice the bell peppers as well. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the ground turkey to the pot. Cook, breaking it apart with a spoon, until it is browned and cooked through, about 7-10 minutes.
Stir in the bell peppers, diced tomatoes (with juice), cooked kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
While the chili is simmering, prepare the salad by slicing the cucumber and red onion thinly. Toss with the mixed salad greens in a large bowl.
Drizzle the vinaigrette over the salad just before serving and toss to coat evenly.
Once the chili is done, serve it over cooked brown rice in bowls. Serve with the side salad.
Calories per Serving: 600
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