Hearty Turkey Chili Bowl
10min
20min
1
717
Chef's Note
For a time-saving tip, cook a larger batch of rice at the beginning of the week and refrigerate portions for quick meals like this. You can also make a bigger batch of this chili and freeze individual portions for easy lunches throughout the week.
Tags
Ingredients
6 oz lean ground turkey
1/2 medium onion
1/2 medium bell pepper
2 cloves garlic
1/2 can (15 oz) kidney beans
1/2 can (14.5 oz) diced tomatoes
1 tbsp tomato paste
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1/2 cup (cooked) brown rice
1/4 cup shredded cheddar cheese
2 tbsp Greek yogurt
Instructions
- 1
Cook 1/4 cup dry brown rice according to package instructions to yield 1/2 cup cooked rice.
- 2
Dice 1/2 medium onion and 1/2 bell pepper. Mince 2 cloves of garlic.
- 3
Heat 1 tsp olive oil in a medium pot over medium heat. Add the diced onion and bell pepper, and cook for 3-4 minutes until softened.
- 4
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Add 6 oz lean ground turkey to the pot and break it up with a wooden spoon. Cook for 5-6 minutes until browned.
- 6
Add 1 tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to coat the meat and vegetables.
- 7
Add 1/2 can diced tomatoes, 1/2 can kidney beans (drained and rinsed), and 1 tbsp tomato paste. Stir to combine.
- 8
Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 9
Place 1/2 cup cooked brown rice in a bowl and top with the turkey chili.
- 10
Garnish with 1/4 cup shredded cheddar cheese and 2 tbsp Greek yogurt.
Nutrition Information (per serving)
717
63g
63g
24g
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