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turkeychili

Turkey Chili from the 21 Day Fix Extreme

Turkey Chili – 21 Day Fix approved: 1 red, 1/2 green and 1/2 yellow container per serving.

(Makes 6 servings, 1 cup each)

1 tsp. olive oil
1 1/2 lbs. ground turkey
1 medium onion
1 medium green bell pepper, chopped
3 cloves garlic, finely chopped
1 1/2 tsp. ground cumin
1 Tbsp. chili powder
1/2 tsp. sea salt
1/4 tsp. cayenne pepper (to taste; optional)
2 (15 oz) cans black beans (or pinto beans) drained, rinsed
1 (15 oz) can all-natural diced tomatoes, no sugar added
12 fresh cilantro sprigs, finely chopped (for garnish; optional)

Directions

  1. Heat oil in large sauce pan over medium-high heat
  2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink
  3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute
  4. Add beans and tomatoes (with liquid). Bring to a boil and reduce heat to low; gently bio, stirring occasionally, for 15 to 20 minutes, or until thickened.
  5. Serve warm, sprinkle with cilantro.

*** This recipe could also be assembled and placed in the crock-pot on low for an hour or so until it is time for dinner.

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Hearty Vegetable Soup Recipe

Hearty Vegetable Soup Recipe

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings, about 1½ cups each

Ingredients:

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 cloves garlic, chopped
  • 1 cup white corn kernels
  • 1 (14.5 oz) can diced tomatoes, no salt added
  • 3 cups low-sodium organic vegetable broth
  • 1 tsp. dried ground thyme
  • 2 bay leaves
  • 1 cup broccoli florets (or cauliflower florets)
  • 2 medium red or white potatoes, cut into ¾-inch cubes
  • 1 medium yellow squash, cut into ¾-inch cubes
  • 1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

  1. Heat oil in large stockpot over medium-high heat.
  2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
  5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
  6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Recipe found on Team Beachbody Website: www.beachbodycoach.com/missykent

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