It's super simple to make and keeps well in the fridge (or you can freeze it for later.) This recipe makes 8 servings, 1 cup each.
1 lb raw 93% lean ground turkey
21medium bell pepper, diced
1 medium onion, diced (I left this out and added a second bell pepper)
1 jalapeno, seeded and diced
3 cloves garlic, mined
2 tsp ground cumin
2 TBSP chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 (15 oz) cans Organic kidney beans
1 can (15 oz) Organic corn
1 can (28 oz) Organic crushed tomatoes
Dice peppers, jalapeno, and onion.
Heat turkey, bell pepper, onions, and garlic in skillet over medium-high heat.
Cook, stirring occasionally for 5 to 8 minutes, or until turkey is no longer pink. Add cumin, chili powder, salt, and cayenne pepper. Cook for 1 minute,
Add beans, corn, and tomatoes (with liquid).
Bring to a boil. Cook on low for 15-20 minutes, stirring occasionally.
Nutritional Information (1 cup):