1 Tablespoon olive oil
1 medium yellow onion, chopped
1 large green bell pepper, chopped
One 28 ounce can no salt added, crushed, peeled tomatoes
One 14.5 ounce can no salt added, petite, diced tomatoes
One 15.5 ounce can no salt added black beans
1 cup water
One 4 ounce can diced green chilies
One pound lean ground turkey, cooked
2 Tablespoons fresh lime juice
2 cloves minced garlic
2 Tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
Optional to top chili: fresh cilantro leaves, chopped green onion, shredded cheddar cheese, plain Greek yogurt, avocado slices, lime wedges
- In a large soup pot, heat olive oil over medium-high heat. Add in yellow onion and green bell pepper and sauté until onion becomes translucent (about 4-5 minutes).
- Once cooked, add in tomatoes, black beans, water, green chilies, cooked ground turkey, lime juice, garlic, chili powder, cumin, salt, and black pepper. Stir to combine.
- Bring mixture to a boil, reduce heat to medium-low, and let cook for 30 minutes, stirring occasionally.
- Dish up the chili and top with fresh cilantro leaves, chopped green onion, shredded cheddar cheese, plain Greek yogurt, avocado slices, and lime wedges, as desired. Enjoy!
Per 1 cup serving
Total Fat: 5 g
Saturated Fat: 1 g
Sodium: 180 mg
Total Carbohydrate: 19 g
Dietary Fiber: 4 g
Total Sugars: 6 g
Added Sugars: 0 g
Protein: 14 g