Cook up a pot of our nutritious, lightened-up version of the classic meat-and-cheese bowl—the perfect solution for busy weeknight meals.
I know that when I eat a healthy home cooked dinner I feel better, sleep better and wake up the next morning ready to tackle my day. This version includes a can of green chilies, which gives it a hint of Tex-Mex charm, but feel free to omit them and sub in your favorite chili spices.
Makes 4 Meals
Reprinted from THE MODEL TRAINER METHOD
Vegetable oil cooking spray large onion, chopped
1 cup low-sodium chicken broth (or water)
1 can (28 oz) no-sugar-added crushed tomatoes
1 red bell pepper, sliced (plus more for garnish, if desired)
1 yellow bell pepper, sliced
1 orange bell pepper, sliced package (8 oz) white mushrooms, sliced thick
1 lb ground turkey breast
1 can (4 oz) green chiles
2-3 cloves garlic, chopped tsp
2 tsp ground oregano
2 tsp ground cumin
1 chopped fresh tomato (optional)
chopped fresh cilantro (optional)
In a large skillet lightly coated with cooking spray over medium-high heat, sauté onion, stirring frequently, until lightly golden, about 5 minutes. add broth and continue cooking until soft, about 3 minutes more. add crushed tomatoes, bell peppers and mushrooms; cook until vegetables are soft, about 5 minutes. add turkey, chiles, garlic, oregano and cumin. continue cooking, breaking turkey into small pieces with a spoon, until turkey is cooked through, 5 to 7 minutes more. divide into 4 meals. Top with tomato, cilantro and peppers before eating, if desired.
Editor’s note: If following The Model Trainer Method, enjoy chili with the indicated servings of starch or fat source.