Fit Friday Recipe: Quick Chili with Ground Turkey, Spinach and Brown Rice
It’s the middle of a busy week and you’re craving comfort food. Or maybe you’re tired of eating chicken breasts, steaks and fish but are trying to stay healthy while keeping a high protein diet. Either of these sound familiar? Stress no more! Laura created this “quick chili” (as we call it around our home) recipe for those chilly nights or when we want to switch it up from the normal dinner of protein, side of green leafy vegetable and small portion of complex carbs (all measured, of course).
- 1 lb ground turkey
- 1 red bell pepper, diced
- 1 medium onion, diced
- 6 garlic cloves, crushed
- 9 oz spinach
- 1 jalapeño, chopped (optional)
- 1 can black beans
- 1 cup (cooked) brown rice
- 1 tbsp paprika
- 1-2 tbsp chili powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp crushed red pepper
- 1 tsp garlic powder
- 1/4 tsp cinnamon
- Salt and pepper, to taste
Notes: Other leafy greens can be substituted for spinach including kale or chard. Spices should be adjusted based on personal tastes. If you’re trying to reduce carbs, the brown rice can be left out.
- Add extra virgin olive oil (enough to coat pan) in a large, deep saute pan or dutch oven over medium heat
- Add ground turkey. Break up with a wooden spoon and cook until ground turkey is no longer pink and completely cooked through, approximately 5-8 minutes
- Add red bell pepper, onion, jalapeno, garlic, salt and pepper. Cook until vegetables start to soften, approximately 5-8 minutes
- Add spices, stirring well and cooking until fragrant
- Add 1/2 of spinach, stirring into mixture until cooked down and wilted. Add other 1/2 of spinach to top of mixture followed by the can of black beans (undrained). Stir mixture until fully incorporated.
- Stir in cooked brown rice
- Turn down heat to low and allow chili to cook for another 5-8 minutes before serving
It is that simple. Serve and enjoy your healthy comfort food!