Healthy, Yet Man-approved Chili

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb lean ground turkey
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 tablespoons garlic, minced
• 2 red peppers, diced
• 3 jalapenos, seeded and diced
• 2 medium zucchini, cubed pretty small
• 1 lb portabella mushroom, cubed small
• 6 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons oregano
• 28 ounces no-salt-added diced tomatoes
• 1 teaspoon dried thyme
• 15 ounces black beans, rinsed
• 15 ounces pinto beans, rinsed
• 15 ounces kidney beans, rinsed
• 3 cups vegetable broth
• 1/2 cup fresh cilantro, chopped
• 8 ounces plain greek yogurt
• 2 avocados, diced
• 3 (8 ounce) cans low-sodium tomato sauce
• 3 (4 1/2 ounce) cans diced green chilies

Recipe

• 1 in a large, heavy pot, heat olive oil over high heat. add onions, garlic, jalapenos, red pepper, ground turkey and green chilies and cook, stirring often, until soft. about 6 minutes.
• 2 add the zucchini, mushrooms and cook another 4-6 minutes until veggies are tender and slightly browned.
• 3 add all the spices and stir until fragrant. then lower heat to medium and add in the tomatoes, beans, tomato sauce, and vegetable broth.
• 4 bring to a boil, then cover and reduce heat to low. allow pot to simmer, stirring occasionally, for 20-30 more minutes.
• 5 remove from heat and served garnished with fresh cilantro, diced avocado, and greek yogurt in place of sour cream. can be served over brown rice as well. enjoy!