Kidney Bean Turkey Chili

This is such a comforting bowl of chili: perfect for the cold weather! I topped my bowl with greek yogurt and avocado. The avocado added healthy fats creating a great texture and the yogurt made it extra creamy. This recipe makes between 3-4 servings.

Processed with VSCO with m5 preset

Ingredients

  • 1 lb ground turkey
  • 1 15oz can of tomato sauce
  • 1 full 15oz can of kidney beans
  • 1/2 diced white onion
  • 1/2 cup vegetable stock
  • 1 large carrot
  • 1/2 cup vegetable stock
  • 1 large carrot
  • 3/4 cup greek yogurt
  • 1 large avocado
  • 1/2 packet of taco seasoning
  • 2 tbsp minced garlic

Directions

  • First sauté the onion and carrot in olive oil until soften, roughly 5-7 minutes
  • then add in the turkey and cook all the way through for about 10 minutes
  • Next add in the full can of tomato sauce, 1/2 packet of taco seasoning and 2 tbsp minced garlic
  • after 10 minutes at a low simmer add in the beans and vegetable stock and cook for an additional 10 minutes
  • top with each bowl with 1/4 cup of greek yogurt and 1/3 of a large avocado

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