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Bean and Turkey Chili

Mar 17, 2014

Yield: 6 servings

Serve warm over brown rice and garnished with a touch of shredded soy cheddar cheese.
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, sliced
• 1.25 pounds extra lean ground turkey breast
• 2 (26.46 ounce) containers no salt added Pomi chopped tomatoes
• 2 (16 ounce) cans dark red kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• ½ medium onion, chopped
• 1 cup frozen corn (defrosted)
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• ½ tablespoon garlic power
• ½ tablespoon ground cumin
• 1 pinch ground black pepper
• 1 pinch ground allspice
• salt to taste, optional
Heat oil and garlic in a large skillet over medium high heat until garlic is light golden brown.
Place turkey in the skillet and cook until evenly browned. Coat the inside of a slow cooker with
non-stick spray. Mix together turkey, crushed tomatoes, kidney beans, black beans, onion and
corn. Season with chili powder, red pepper flakes, garlic powder, cumin, black p

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