There is no need for chili mixes and a pile of canned goods in order to make chili!  I love fresh ingredients within my chili and keeping it fairly pure and simple.  This mixture can sit all day in a crock pot, or you can cook it up quickly in a pot on the stove.  Tonight, I just used a pot on the stove.

So how does the dietitian make her chili??  Check it out!

 

INGREDIENTS:

• 1 small white onion, chopped
• 1 bunch of green onions, chopped
• 1 green bell pepper, chopped
• 1 banana pepper, chopped
• 1 poblano pepper, chopped
• 1 jalapeno, seeded/chopped
• 2 Roma tomatoes, chopped
• 4 cloves garlic, chopped
• 1 pound organic ground turkey
• 2 cans of Rotel tomatoes
• 1 can pintos in chili sauce
• 1 can tri-bean mixture (pintos, kidney beans, black beans)
• 1 cup water
• 1 container plain organic Greek yogurt (for sour cream replacement)

 

DIRECTIONS:

First begin browning your organic turkey meat in your skillet.  While your meat is browning, chop your garlic and add it to your browning turkey.  As your turkey continues to brown, begin chopping all of your veggies.  Once your turkey has browned, add all veggies to your turkey and cover pot.  Mix ingredients around every 5 minutes over about 15 minutes.

Once all ingredients have softened, add your canned ingredients.  Be sure to add the liquids within the cans to the pot.

I usually add about 1 cup of water to the pot, cover and let sit for about 15-20 minutes on medium heat.

When your 20 minutes is done, you’re ready to eat!  Just grab your Greek yogurt and add a scoop to your chili instead of using sour cream.  And voila!

Using this chili is a great way to meal prep.  Just make a large pot and store leftovers in containers and freeze!  This way you always have lunch to grab if you’re running out the door for work, or dinner on those nights you just don’t feel like cooking.  Enjoy!

If you know of anyone that could benefit from this recipe, please share using the social media icons below!