3 Servings

30 minutes

Ingredients

1 tbsp Extra Virgin Olive Oil

2 Garlic (clove, minced)

1 Yellow Onion (chopped)

340 grams Extra Lean Ground Turkey

1 cup Lentils (cooked)

1 ½ cups Red Kidney Beans (cooked)

4 cups Diced Tomatoes (from the can, with the juices)

1 ½ cups Vegetable Broth, Low Sodium

1 tsp Chili Powder

2 tsps Cumin

Directions

1. Preheat the oil in a large skillet or pot over medium-high heat. Add the garlic and onions. Stir and cook for approximately two minutes or until tender. Add the turkey, breaking it up as it cooks. Cook for five to seven minutes or until browned.
2. Add the lentils, beans, diced tomatoes, broth, chili powder, and cumin. Stir well to combine.
3. Bring the chili to a simmer and let it cook for about 20 minutes or until the liquid has reduced to your preferred consistency. Stir occasionally.
4. Divide evenly between bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days. Freeze individual portions for up to three months.

Serving Size: One serving is approximately two cups.

Additional Toppings: Shredded cheese, sour cream, chopped green onions, avocado slices, and/or cilantro.