Weeknight Chili Recipe
Making a big batch of chili is a great way to meal prep for the week! This simple chili recipe is a simple way to add more flavor to your weeknight meals. This chili is nutrient-dense because it contains many servings of nourishing non-starchy veggies, plant-based proteins, and antioxidant-rich spices! You can even freeze for later consumption. It is very simple to modify this recipe for vegans and vegetarians, simply omit the ground turkey. This is one the whole family will enjoy!
2 tablespoons of extra virgin olive oil
1 tablespoon avocado oil
1 medium onion
4 garlic cloves minced
1.5 cup of mushrooms minced
1 red bell pepper chopped
2 carrots scrubbed and chopped
1 cup plum tomatoes
2 tablespoons of tomato paste
3 tablespoons of red wine vinegar or red wine
2 cups low sodium vegetable broth
1 tablespoon of ground cumin
2 tablespoon of chili powder
1 teaspoon of paprika
Salt and pepper to taste
1 can of black beans
1 lb. of lean ground turkey or beef (optional)
Avocado chunks (optional)
In a large soup pan, over medium heat, sauté onions and garlic in olive oil until onions become yellow and soft, about 5 minutes.
Add mushrooms and sauté for another 5-10 minutes.
(Optional) In a separate pan, sautee lean ground turkey in avocado oil. Once fully cooked, add to the large soup pan.
Stir in the remaining ingredients and bring the mixture to a boil. Reduce heat to simmer. Cover and cook, stirring occasionally until vegetables are tender about 50 minutes. Serve hot and with avocado chunks on top (optional)