Chili is usually a cold winter's day food, but this recipe is super light and is perfect for summer (and maybe a beer?!). This dish is also packed with lots of protein, fiber, and some extra vitamins from a sneaky vegetable.
Ingredients:
1 15oz can of diced tomatoes
1 15oz can of black beans
1 15oz can of kidney beans
1 7oz can of chipotle peppers in adobo
1 6oz can of tomato paste
1 lb ground turkey (could also sub lean ground grass-fed beef)
1 bell pepper (I use green - pick your favorite color)
Olive oil
1 red onion
1 zucchini
Frozen corn
1 lime
1 avocado
Cilantro
Greek yogurt (optional topping)
Seasonings: cumin, chili powder, paprika, garlic powder, cayenne, salt, pepper
Directions:
Dice 1/2 the red onion, and the whole bell pepper. Grate the zucchini and squeeze out the extra juice with a dry cloth or paper towel. Drizzle a large pot with 1 tbsp olive oil, and add the veggies over medium-high heat. Let cook for about 5-7 minutes, stirring occasionally. Add the turkey (or beef) to the pot and let cook, breaking up into small pieces and letting the meat brown. Season the mixture with 1tsp cumin, paprika, chili powder, salt, and 1/2 teaspoon of garlic powder, cayenne, and pepper. While the veggies and meat are cooking, rinse and drain the beans. Add 1/2 cup of frozen corn, along with both cans of beans. Cut up 2-3 chipotle peppers and add to the pot, along with 1/2 of a can (3oz) of tomato paste. Stir until mixed together and let cook for a minute. Add the diced tomatoes and juice of half of a lime. Stir and cover with a lid. Reduce heat to medium-low and let simmer for about 15-20 minutes. Sauce should be thickened (if not, let cook a little longer - extra 10 minutes). Place 1-2 serving size spoonfuls into a bowl and top with a sprinkle of cilantro, a squeeze of lime, a spoonful of greek yogurt, and half of a diced avocado. Enjoy!
P.S. Save half of the mixture and put it in the freezer for later.
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