Everyone should have a good chili recipe in their arsenal. This is mine!

Serves 6

For the chili:

1 tbsp. olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped into bite-size pieces
1 zucchini, chopped into bite-size pieces
1 lb. ground turkey
2 tbsp. chili powder
freshly ground black pepper
14 oz. can pinto beans (including liquid from can)
14 oz. can diced tomatoes
12 fl oz. low-sodium chicken or vegetable broth (or water)

For serving:

1 avocado, coarsely chopped,
4 tbsp. cheddar cheese, shredded
4 tbsp. sour cream

Heat the olive oil in a big pot on medium-high heat until it starts to sizzle. Add the diced onion, minced garlic, bell pepper and zucchini. Sauté the mixture, occasionally stirring, for 5 minutes or until the onion becomes translucent.

Add the ground turkey to the pot, stir to break down the turkey, and continue to cook for a further 5 minutes until the turkey is no longer pink.

Now add the chili powder, black pepper, pinto beans (along with the liquid from the can), diced tomatoes and the broth.

Allow the mixture to simmer uncovered over medium heat for 20 minutes, stirring occasionally, until the chili thickens and the vegetables become tender.

Serve the chili with the avocado, shredded cheese and sour cream.

Calories: 319
Fat: 17g
Carbs: 21g
Protein: 22g
Fiber: 8g

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