This healthy chili is surprisingly full of flavor yet incredibly light. Like most chili it tastes even better the next day and can be made in a slow cooker. A perfect way to warm your bones on a chilly evening.
- Serves:6
- Time:60 minutes
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt (more to taste)
- 1 (28 oz.) can diced or crushed tomatoes
- 1 1/4 cups low sodium chicken broth
- 1 cup Great Lakes Collagen Peptides
- 2 (15 oz.) dark red kidney beans, rinsed and drained
- 1 (15 oz.) can sweet corn, rinsed and drained
Directions
- 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
