Meet your new go-to healthy chili recipe for fall. Made to share or freeze the leftovers for an easy lunch or dinner.
There’s nothing like homemade chili to warm you up on those cold winter nights. With just the right amount of comforting flavors and garden-fresh veggies, this crowd-pleasing favorite could prove to be your go-to healthy comfort meal.
¼ teaspoon red pepper – add more or less for the heat desired
2 cups chopped mushrooms
2 cups chopped kale
Instructions
In a large nonstick stock pot sauté turkey and onions until turkey is cooked and no longer pink.
Add chicken broth, diced tomatoes, kidney beans, tomato sauce, carrot, green pepper, ripe tomatoes and stir.
Add all spices and stir.
Simmer one hour, covered, stirring occasionally.
Add remaining mushrooms and kale.
Stir and simmer 30 minutes, uncovered.
Serve and enjoy. Cool and tightly cover to refrigerate up to three days. You can also freeze this chili for up to 6 months. Defrost overnight in the refrigerator before transferring to a dish or pan to reheat.
Say Hello to Summer in a Bowl! Looking for a fresh way to eat heart-healthy? This vibrant vegan bowl is here to wow your taste buds and boost your wellness. Packed with turmeric chickpeas, marinated tofu and quinoa, it’s loaded with good-for-you fats and essential nutrients that help support healthy cholesterol and keep your heart happy.