Another easy dinner idea. This is a meatier chili than I normally make. It has lots of protein and little fat because of the lean ground turkey. Serve over brown rice and kale. Everything's instantly better with a bit of kale, isn't it?
1 tablespoon olive oil
1 yellow onion, finely diced
1 jalapeno, stemmed, seeded, minced
2 garlic cloves, minced
1 lb lean ground turkey breast
s + p
1 14 oz tin diced tomatoes
14oz chicken stock
1 14oz tin black beans, drained, rinsed
1 14oz tin chickpeas, drained, rinsed
1 14oz tin kidney beans, drained, rinsed
2 tablespoons cumin
1-2 tablespoon chile powder, to taste
1/4 teaspoon cinnamon
Warm oil in a pot, over medium heat. Add onions, jalapeños and garlic. Cook until soft, about 8 minutes. Season turkey with salt, pepper and add to pot. Cook until browned. Break meat up with a spoon while it cooks. Stir in tomatoes, stock, beans, cumin, chile powder and cinnamon.
Bring to a boil, reduce to a simmer. Simmer 15 minutes. Adjust seasoning as desired. Serve hot.