One Pan Turkey Chili

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Most winters I finish a big training day with a huge appetite for something warm and spicy. Chili has been a favorite of mine for a long time, but adding poblano peppers completely changed the game. Enjoy!

This recipe makes 4 hearty servings of chili to eat as a family or dose out over the week for a delicious lunch or dinner!

Ingredients:

2lbs Ground Turkey (or Bison for added Iron)

2 Poblano Peppers

4-6 cloves of Garlic (your preference)

2 teaspoons Chili powder

2 teaspoons Cumin

1 teaspoon Cayenne pepper (optional)

2 cups Beef broth

28 oz or 2 cans Kidney beans

28 oz  Crushed tomatoes

2 Scallions

1-2 Yellow Onion (your preference)

2 tablespoons Olive Oil or Avocado Oil* (my preference)

Extras

Avocado slices, Cheddar or Mexican Cheese, Jalapeños, Blue Corn Chips, Rice

Directions: Get out your biggest pan and get to work! Can also make in a crock pot: see note below!

  1. Prepare ingredients

    • Mince garlic

    • Drain and rinse beans

    • Core and seed peppers

    • Dice onion

    • Chop scallions and separate whites (for cooking) and greens (for garnish)

  2. Brown the meat

    • Heat drizzle of oil over medium heat

    • Add meat and break up into bite-size pieces

    • Cook approximately 6-8 minutes

    • Add a dash of salt and pepper

  3. Cook veggies

    • Add onions, scallion whites, pepper, and garlic

    • Cook approximately 5 minutes 

    • Add cumin, chili, and another dash of salt and pepper

  4. Simmer

    • Add back the meat along with the broth, beans, and tomatoes

    • Bring to a boil then let simmer for 10 minutes until thickened

  5. Serve

    • Scoop chili into bowls, add extra toppings as you like or mix with rice for added carbohydrates after a long run or ride. I prefer to eat mine with blue corn chips and avocado slices on top!

Note: You can also cook this meal in a crock pot! Brown the meat and prepare ingredients as mentioned, but then proceed to toss remaining ingredients into a crock pot and cook on low for 4-6 hours as long (4 is plenty as long as the meat is cooked thoroughly).

Happy training,

Coach Griffin


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