Recipes: Fish

Turkey Vegetable Chili
Servings: 4
Cuisine: American
Recipe type: Main Course
  • 1 lb. ground turkey, lean
  • 8 oz. canned black beans, rinsed and drained
  • 4 cups baby spinach
  • 4 medium tomatoes, diced
  • 1 yellow bell pepper, diced
  • 1 large celery stalk, diced
  • 1 large carrot, peeled and diced
  • 1 large onion, diced
  • 1 red chili pepper, seeded and diced small
  • 2 garlic cloves, pressed
  • ½ Tbs. coconut oil + 1 Tbs. coconut oil reserved
  • ¼ cup plain Greek yogurt
  • 1 tsp. cumin
  • sea salt and black pepper to taste
  • fresh chives to garnish
  1. Heat small pot and drizzle ½ Tbs. coconut oil over medium-high. Add ground turkey. Stir occasionally until turkey is cooked through. Drain any excess fat and set aside.
  2. Heat large pot and drizzle remaining 1 Tbs. coconut oil over medium-high.
  3. Add onions, red chili peppers, and garlic. Sauté for 2 minutes or until tender.
  4. Sprinkle cumin over onion mixture and stir well.
  5. Add celery, carrot, and bell pepper. Cook for 5 minutes, stirring occasionally or until vegetables begin to tenderize.
  6. Add tomatoes and beans. Cook for 8 minutes, stirring occasionally or until tomatoes have broken down and most of the liquid has evaporated.
  7. Stir in spinach until slightly wilted.
  8. Add cooked turkey and mix through. Remove from heat.
  9. Season the chili to taste with sea salt and black pepper.
  10. Spoon the chili onto serving dishes and spoon 1 Tbs. of Greek yogurt onto each of the 4 bowls.
  11. Garnish with chives and serve. Enjoy!



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