I made this yummy turkey chili during our deep freeze last week and it was sooo good. It tasted even better heated up a few days later.

Full disclosure, I just recently became a chili person, especially after I discovered how good it tastes topped with avocado and a pop of greek yogurt.

I was tempted to make vegetarian chili, which you can by subbing another can of beans for the turkey, but I was recovering from an aggressive bout with the flu and I wanted the extra protein. I adapted this from Eat Yourself Skinny, with some of my own additions like cocoa powder and avocado. She included calorie and point info if that interests you.

Enjoy!

Healthy Turkey Chili with Avocado

1 lb 99% fat-free ground turkey
1 yellow onion, chopped
5 cloves garlic, minced
olive oil

1 (28 oz) can crushed tomatoes, no-salt added
1 (15 oz) can petite diced tomatoes, no-salt added
3 Tbsp tomato paste
1/2 tsp. hot sauce (optional)
1 (15 oz) can kidney beans, no-salt added, drained and rinsed
1 red bell pepper, chopped
1 green bell pepper
Sea salt and pepper to taste
4 Tbsp chili powder
2 tsp. oregano
1/8 tsp. cayenne pepper
1/2 cup - 1 cup vegetable broth
1 tsp Ghirardelli cocoa powder (unsweetened)

1 avocado, sliced
Plain non-fat greek yogurt

Directions

Drizzle olive oil in a pan and saute half of the chopped onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.


Add remaining ingredients to large pot while turkey cooks. Add turkey onion combo and half of the vegetable broth, salt and pepper to taste. Cook on medium/low heat for about an hour, adding additional broth if needed.

Top with sliced avocado and greek yogurt. YUM.



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