Healthy Chili Recipe For The Busy Student
Okay guys, this week we are sharing a classic. Let’s admit, we are all obsessed with Fall even if we can’t say it aloud. And, Fall has just officially hit Lynchburg. SOOOO, what else could we share this week other than a super easy, super quick, super healthy Chili recipe!!
Our students are always on the go and we know how important eating healthy can affect our work and day to day lives. This recipe is such a hit! Ground Turkey is just as delicious as the classic beef but much lower in saturated fat. This is a flavor packed meal and better yet you will for sure have plenty of leftovers to munch on later in the week. We also recommend freezing some to have at a later date when you might be in a pinch!
1 tablespoon canola oil
1 small yellow onion, diced
3 cloves of garlic, minced
3 teaspoons of kosher salt, divided
1 1/2 teaspoons of cumin
1 teaspoon of dried oregano
1 teaspoon of chili powder
1/2 teaspoon of cayenne
1 pound of ground turkey
2 cups of chicken stock
1 (14-ounce) can on kidney beans, drained and rinsed
1 (14-ounce) can of cannellini beans, drained and rinsed
1 (14-ounce) can of tomato sauce
Heat the oil in a large pot over medium-high heat. Once it’s hot, add the diced onion and sauté for 10 minutes, stirring occasionally.
Add the minced garlic and allow it to cook for 30 seconds. Then add half the salt, the cumin, oregano, chili powder, and cayenne. Stir and sauté for 1 minute.
Add the ground turkey to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
Add the chicken stock, kidney beans, cannellini beans, and tomato sauce to the pot. Increase the heat and bring to a low boil.
Cover and allow to simmer for 30 minutes. Then remove the lid and stir. Allow the chili to simmer for another 20 minutes until reduced.