Ingredients
Two-Bean Chili:
- Garlic - 4 cloves , minced
- Red onion - 1 , diced
- Red pepper - 1 , chopped
- Peppers, Anaheim - 2 , chopped ((substitute green peppers))
- Zucchini - 3 , chopped
- Portabello mushrooms - 2 , chopped
- Cilantro - 1/4 bunch , chopped
- Lean ground turkey - 1 1/4 lbs
- Diced tomatoes with green chilies - 1 can , drained
- Cooking oil - 3 Tbsp
- Vegetable broth - 2 1/2 cups
- Cumin - 2 tsp
- Coriander - 2 tsp
- Chili powder - 1/4 tsp
- Avocado - 1 , cubed
Prep
- Garlic / Red onion / Peppers / Zucchini / Portabellos / Cilantro - Prep as directed. (Can be done up to 3 days before)
- Ground turkey - Season with salt and pepper. (Can be done up to 1 day ahead)
- Tomatoes - Drain.
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Make
- Heat a Dutch oven over medium-high heat. Add in cooking oil and then garlic to heated oil. Once you can smell the garlic, add in onions with a dash of salt. Saute until softened, ~3 minutes.
- Add in turkey. Break up into bits with a wooden spoon. Saute until brown, 5 to 7 minutes. If there's a lot of fat, drain before adding next ingredients.
- Add peppers, zucchini, mushrooms, tomatoes, broth, cumin, coriander, and chili powder. Cover and bring to a boil.
- Cook uncovered for another 3 to 5 minutes, until all ingredients are cooked through.
- Chop avocado while chili is cooking. Season chili to taste. This is a big pot of soup, so you might need quite some salt and pepper. Top with cilantro and avocado. {Remember to save some chili for tomorrow night's pot pie filling!}
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