Now that it is officially fall, it is soup season!! I know it doesn’t truly feel like fall in Florida because it is still 75 degrees, but I am absolutely loving the chilly mornings and evening. Since, soup is probably one of my favorite foods I decided to make a healthy Turkey Chili recipe that is mouthwatering. This recipe can make enough for the whole family, or store it in the fridge for up to a week or freeze it for up to 3 months! It is so east to make and it’ll having you wanting more day after day. So, cozy up and get to cooking!

Ingredients:

• 1 lb Ground Turkey

• 1 Poblano Pepper, diced

• 1 Yellow Onion, diced

• 1 Red Bell Pepper, diced

• 1 28 oz can Diced Tomatoes

• 32 oz Chicken Broth

• 2 cloves Garlic, minced or chopped

• 1 can Kidney Beans, drained and rinsed

• 1 can White Kidney Beans, drained and rinsed

• 1 can Black Beans, drained and rinsed

• 1 6oz can Tomato Paste

• 3 tbsp Cumin

• 3 tbsp Chili Powder

• Salt and Pepper to Taste

How to Make:

• Heat the olive oil in a large pot or dutch oven over high heat.

• When the oil shimmers, add the onion, poblano pepper, red bell pepper, and ground turkey.

• Cook, stirring occasionally until the onions are caramelized and the turkey is cooked through, about 10 minutes.

• Add the garlic and cook 1 minute.

• Stir in the cumin, chili powder, salt and pepper.

• Add all of the bean, tomato paste, and diced tomatoes.

• Pour in the chicken broth and 1 cup of water, bring to a boil, cover and reduce the heat to low.

• Cook 20 minutes.

• Pour out into bowls and top it with avocado, cheese, jalapeños, cilantro, and greek yogurt!