Healthy Turkey chili

Easy meal to prep for lunch or dinner! This serves 8 people (2 cups per serving) so downsize if needed or freeze portions (measured out at 2 cups each) to heat up at a later time!

Molly McCarthy @cook_17503053

Easy meal to prep for lunch or dinner! This serves 8 people (2 cups per serving) so downsize if needed or freeze portions (measured out at 2 cups each) to heat up at a later time!

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Ingredients

1 TbspOlive oil
3 clovesgarlic-minced
2medium onions- chopped
2bell peppers -cored&chopped
2Large carrots-peeled&chopped
2 stalkscelery diced
1medium Sweet Potato- peeled& cubed (this is optional)
2 lbsground turkey (93% lean)
1.5-2 cupswater
1 cantomato sauce (15 ounces)
2tomatos-diced
3 tbspchili powder
1 Tbspground cumin
1 Tbsppaprika
1-2 tspCayenne pepper
1 tspkosher salt
1/2 tspblack pepper
Red pepper flakes (just a pinch)

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Steps

1

Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté for 5 to 7 minutes, until soft
2

Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
3

Once the meat is browned, add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 45 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.
4

Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed. Serve hot with desired toppings
5

Optional Toppings: Sliced fresh avocado
Thinly sliced jalapeño
Shredded cheese
Plain non-fat Greek yogurt — or sour cream
Freshly chopped cilantro