Gobbler Chili

Turkey chili over rice with two kinds of bean. One pot.

Cook time: ~30 min · Serves: 1 (makes 3–4 servings, keeps in the fridge) · Calories: ~473 · Protein: ~57 g · Fiber: ~11 g · Cleanup: One pot, one bowl

Rating: ★★★★★

Ingredients

• 1/2 cup cooked 365 Organic Thai Jasmine rice (100 cal)
• 1/4 cup 365 Organic Pinto Beans, rinsed (56 cal)
• 1/4 cup 365 Organic Dark Red Kidney Beans, rinsed (56 cal)
• 6 oz Mary’s Organic Ground Turkey Breast, raw (210 cal, 44 g protein)
• 1 cup Ro-Tel Mild Diced Tomatoes and Green Chilies, undrained (25 cal)
• About 1 tbsp total spices: chili powder, cumin, smoked paprika, oregano (10 cal)
• 2 tbsp 365 Organic Nonfat Plain Greek Yogurt (17 cal)

Instructions

1. Brown the turkey in a pot with the spices. Cook it through to 165°F.
2. Add the Ro-Tel and both beans. Simmer 10 minutes.
3. Serve over rice with a spoon of Greek yogurt.

I can’t stress enough how important it is to dump in the entire can of Ro-Tel Mild Diced Tomatoes and Green Chilies.

Turkey chili over rice. Two beans. One pot. It’s the sort of thing a grandmother would make if she had a grudge against extra dishes.