This chili is full of fiber, Vitamin A, C, K, Beta-Carotene, Calcium and Potassium-making it a great cancer fighting meal that will help fight free radical damage in your body. The black beans provide a slow digesting protein that will keep you feeling satisfied longer. You can’t go wrong with this comforting chili in the winter!

You will need:

  • 1 tbsp coconut oil
  • 1 medium sized onion, chopped
  • 1 chopped yellow pepper
  • 1 chopped red pepper
  • 1 small chopped zucchini
  • 3/4 cup of thinly sliced mushrooms
  • 2 cloves of minced garlic
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 28oz can organic tomatoes
  • 1 16oz organic black beans, drained and rinsed
  • 1lb ground turkey
  • 1 cup organic low sodium chicken or vegetable broth
  • 2 fresh diced jalapenos
  • chopped fresh cilantro and mashed avocado to garnish

Heat the coconut oil and brown the turkey in a large pot over medium heat. Stir in the onion and cook until tender. Add the garlic, yellow and red pepper, and jalapeno to the pot and soften the peppers. Mix in the tomatoes, beans, broth, mushrooms, zucchini, chili powder, cumin, cayenne, oregano and black pepper. Bring to a light boil and then reduce the heat and simmer for 30-45 minutes. Garnish with fresh cilantro and a dollop of mashed avocado. Freeze any leftovers you have as it re-heats perfectly!