There’s nothing like a piping hot bowl of chili on a cold winter day. This chili takes a quick soup base and makes a healthy version of an old classic! Ready in just an hour if you like and completely customizable to your spice tolerance level! A good amount of fiber and protein for those looking to start the new year off right!
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Notes
Tastes better the next day!
Ingredients
- 1 lb. ground turkey breast, cooked
- 1 box (946ml) Organic Low Sodium Tomato Roasted Red Pepper Soup
- 1 6 ounce (170g) can of No Salt Tomato Paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4-1/2 tsp red pepper flakes
- 1/2-3/4 tsp fresh ground black pepper
- 1 tbsp unsweetened cocoa
- 1 medium onion, diced
- 1 poblano pepper, diced
- 2 jalapeno peppers, minced
- 2 cups (354g) black, navy or pinto beans
Instructions
- Brown the ground turkey and set aside.
- In a dutch oven or stockpot, add all ingredients, stir and simmer for 25 minutes on medium low heat.
- Stir and simmer for another 25 minutes.
© 2024 Mrs Kringles Kitchen
