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Servings: 4
Calories: 294kcal
Equipment
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Ingredients
- 1 tablespoon olive or avocado oil
- 2 red bell peppers diced
- 1 clove of garlic diced
- 1/2 pound ground turkey
- 1 jalapeno pepper diced optional
- 2 1/2 tablespoons [chili powder]
- 1 teaspoon [cumin]
- 1 cup [chicken broth]
- 2 1/2 cup [navy white beans]
- 1/4 chopped fresh cilantro
- 1 tablespoon flour + 1/4 cup water
Instructions
- Heat the oil in a heavy pan over medium-high heat. Once the oil is hot, add the ground turkey and cook it until it is almost cooked through.
- Reduce the heat to medium and stir in the peppers, onions and garlic; cook until the vegetables begin to soften.
- Stir in the spices, beans and broth; simmer for 30 minutes on low heat.
- Add the cilantro and adjust the thickness of the soup with 1 tablespoon of flour mixed with 1/4 cup water. Gradually stir in the slurry until the soup reaches a consistency that you like
Notes
Store leftover turkey chili soup in the refrigerator for 3 to 4 days or freeze it for up to three months.
Store leftover turkey chili soup in the refrigerator for 3 to 4 days or freeze it for up to three months.Serve it with your favorite chili toppings such as shredded, cheese, sour cream or Greek yogurt, avocado, guacamole, crushed tortilla chips, green onions, a splash of fresh lime juice.
Nutrition
Serving: 1 | Calories: 294kcal | Carbohydrates: 37g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 339mg | Potassium: 1052mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3413IU | Vitamin C: 81mg | Calcium: 132mg | Iron: 6mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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