1 cup Great Lakes Gelatin Company’s Collagen Hydrolysate
2 (15 oz.) dark red kidney beans, rinsed and drained
1 (15 oz.) can sweet corn, rinsed and drained
Place oil in a large pot and place over medium high heat.
Add in onion, garlic and red pepper and sauté for 5-7 minutes, stirring frequently.
Add in ground turkey and break up the meat; cooking until no longer pink.
Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds. Add in tomatoes, chicken broth, kidney beans and corn.
Bring to a boil, add collagen then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.
Taste and adjust seasonings and salt as necessary. Garnish with optional toppings: cheese, avocado, tortilla chips, cilantro, sour cream.
Slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. Per serving: 393 Calories, 46.7g Carbohydrate, 9.5g Sugar, 17.4 g Dietary Fiber, 46.5g Protein, 16g Collagen Hydrolysate