High-Fiber Turkey Chili
Hearty turkey chili loaded with beans and vegetables. 34g protein and 14g fiber per bowl. A warming one-pot dinner prep for the whole week.
PROTEIN 34g
CALORIES 380
P:E RATIO 8.9
TIME 50m
YIELD 6
P:E 8.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs ground turkey (93% lean) 34G PROTEIN
1 can (15 oz) kidney beans, drained and rinsed HIGH FIBER
1 can (15 oz) black beans, drained and rinsed HIGH FIBER
1 can (28 oz) crushed tomatoes PRODUCE
1 can (15 oz) diced tomatoes PRODUCE
1 large onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
2 bell peppers, diced FLAVOR
2 tbsp chili powder FLAVOR
1 tbsp cumin FLAVOR
1 tsp smoked paprika FLAVOR
1/2 tsp cayenne pepper FLAVOR
1 tbsp olive oil FLAVOR
Salt and pepper to taste FLAVOR
Toppings: shredded cheese, sour cream, diced avocado, cilantro DAIRY
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze in portions for up to 3 months.
- Batching: Chili always tastes better the next day as the flavors meld. Perfect for meal prep.
- Reheat: Microwave for 2-3 minutes, stirring halfway. Stovetop: heat over medium for 5 minutes.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat olive oil in a large pot or Dutch oven over medium-high heat.
02
HIGH HEAT SEAR
Add ground turkey and break into crumbles. Cook 6-8 minutes until browned. Drain any excess fat.
03
HIGH HEAT SEAR
Add onion, garlic, and bell peppers. Cook 4-5 minutes until softened.
04
HIGH HEAT SEAR
Stir in chili powder, cumin, smoked paprika, and cayenne. Cook 1 minute until fragrant.
05
STEP 5
Add crushed tomatoes, diced tomatoes, kidney beans, and black beans. Stir well.
06
STEP 6
Bring to a boil, then reduce to a simmer. Cook uncovered for 25-30 minutes, stirring occasionally.
07
STEP 7
Season with salt and pepper. Ladle into bowls and add your favorite toppings.