Being the Midwest there is no surprise about a unexpected snow storm in the middle of March. So when I woke up yesterday morning to a white-out covering the city skyline I knew nothing would be more comforting than a nice pot of turkey chili for Monday night family dinner.

I love chili. Everything goes into one pot and you can pack it with pretty much anything you desire, there are no limitations. It’s also a great dish to separate and freeze for a rainy — or in this case, snowy — day. Loaded with protein and vegetables, served over rice or on it’s own, chili is an essential for any Midwesterners life!

Yields 12 servings — that’s 12 meals for you meal preppers!!!

Ingredients

• 1 lb of lean ground turkey
• 3 cloves of garlic
• 1 yellow onion
• 2 jalapeños
• 1 red pepper
• 1 green pepper
• 1 zucchini
• 3 tomatoes
• 1 avocado
• 3 green onions
• 1 can of organic whole corn kernels
• 1 can of organic, no salt added black beans
• 1 can of organic, no salt added kidney beans
• 24 ounces of tomato juice
• 4 tablespoons of crushed red pepper
• 4 tablespoons of paprika
• 4 tablespoons of chili powder
• 4 tablespoons of cayenne pepper
• 4 tablespoons of cumin
• Salt and pepper to taste
• 1 tablespoon of olive oil
• Cheese of your choice (optional)

Instructions

1. Chop all the vegetables — garlic, onion, jalapeños, pepper, zucchini and tomatoes
2. In a large stew pot heat oilve oil, garlic, onion, and crushed red pepper on low/medium heat. Stir until they become fragrant
3. Add ground turkey and cook until browned
4. Add remaining chopped vegetables  and spices (paprika, chili powder, cayenne, and cumin) — stir until well mixed
5. Turn heat up to medium and add tomato juice
6. Rinse beans and corn in a strainer
7. Bring mixture to a boil and add beans and corn
8. Cover and cook for 15-20 minutes until the chili has thickened
9. Serve in a bowl and top with fresh sliced avocado, chopped green onion and cheese of your choice (optional)
10. Enjoy!

❤ the fit bitch