Makes 12 servings (1½ cups per serving)

Ingredients

• 1 tsp canola oil
• 1 lb. lean ground turkey
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced red bell peppers
• 1 cup sliced mushrooms
• 2 cloves minced garlic
• 2 tbsp chili powder (or to taste)
• 1 tbsp cumin
• 2 tsp dried oregano
• ½ tsp cayenne
• 1 tsp fresh ground pepper
• 1 can (796 mL) low-sodium diced tomatoes
• 1 can (540 mL) low-sodium black beans, drained and rinsed

Preparation

1. Heat oil in a large pot over medium-high heat.
2. Add turkey and onions. Cook, stirring, until turkey is fully cooked.
3. Add carrots, celery, peppers, mushrooms, garlic, chili powder, cumin, oregano, cayenne and pepper. Cook, stirring occasionally, until vegetables are tender, about 4 – 6 minutes.
4. Stir in tomatoes and bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes.
5. Stir in the black beans and cook for 2 minutes.
6. Serve and enjoy!

Tips

• If you can find fire-roasted tomatoes, use them. They provide an incredible flavour.
• Meal prep tip: portion into individual servings and freeze for up to 3 months. To reheat: thaw in the refrigerator. Reheat in the microwave or in a pot on the stove.

Nutritional analysis per serving: 168 calories, 5 g fat, 15 g protein, 16 g carbohydrate (10 g available carbohydrate), 6 g fibre, 195 mg sodium

My Viva Servings: 2 proteins, 2 vegetables

Print Recipe