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Ingredients

  • 1/2 Tablespoon Avocado Oil
  • 1 Onion, diced
  • 1 Red bell pepper, diced
  • 2 Pounds Ground Turkey (99% Lean)
  • 6 Cloves Garlic, Minced
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Chili Powder
  • 1 Tablespoons Garlic Powder
  • 1 Tablespoons Cumin
  • 2 Tablespoons Smoked Paprika
  • 1 28oz Can Crushed Tomatoes
  • 1 15 ounce Can kidney beans, drained
  • Salt to Taste

Instructions

  • Heat the oil over medium heat in a heavy bottom pot. Add in the onion and red pepper and saute until softened, about 8 minutes.
  • Add in the ground turkey and the garlic and cook the turkey until it is cooked through.
  • Stir in the rest of the ingredients and season with salt to taste.
  • Let simmer, covered, for 1 hour to let the flavors develop. Serve

Notes

  • Crockpot:  Add all ingredients to the crockpot (omit oil), and stir to combine. Add in 1 teaspoon of salt and stir.  Cook on low for 8 hours or high for 4 hours.  Season with salt to taste and serve.
  • Instant Pot: add all of the ingredients to the instant pot (breaking up the ground turkey) with 1 cup of water, seal the lid, and cook on hi pressure for 15 minutes, followed by a 10 minute natural pressure release.  Release the rest of the pressure with a quick release, season with salt to taste, and serve.

Nutrition

Serving: 1Cup | Calories: 242kcal | Carbohydrates: 19g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Fiber: 6g | Sugar: 4g

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