Easy High-Protein Chili

Directions

• Prepare the Beans: Open the canned kidney beans, pour them into a colander, and rinse under running water for about 30 seconds to remove excess sodium. Set aside to drain.
• Cook the Turkey: Heat a large skillet over medium heat. Add the ground turkey and use a spatula to break it into small pieces as it browns. Stir continuously until no longer pink. Transfer the cooked turkey to a plate lined with paper towels to absorb excess fat. Drain any remaining fat from the skillet.
• Prepare the Vegetables: While the turkey cooks, peel and dice the onion. Slice the green pepper in half, remove the seeds and stem, then dice into small pieces.
• Sauté the Vegetables: In the same skillet, add the diced onion and green pepper. Cook for about 3–5 minutes, stirring occasionally, until softened and fragrant.
• Combine Ingredients: Return the browned turkey to the skillet. Add the drained kidney beans, diced tomatoes, tomato puree, garlic powder, chili powder, and cumin. Stir well to combine.
• Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 15 minutes, stirring occasionally.
• Serve & Store: Serve hot. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.