2 (15 oz) cans dark red kidney beans, rinsed and drained
avocado, cilantro and diced onion to garnish
Instructions
Place olive oil in a large pot and heat over medium-high.
Add in onion, red pepper and season with salt and pepper. Sauté for 5 minutes, stirring often. Next, add in the garlic and continue sautéing for an additional minute.
To the pot, add ground turkey and break up the meat in the pot. Cook until no longer pink, about 5 minutes.
Next, add chili powder, cumin, oregano and 1 tsp of salt.
Add diced tomatoes and kidney beans. Bring the ingredients to a boil, then reduce heat and simmer for 15-20 minutes.
Taste and adjust seasonings as needed.
Garnish with avocado, cilantro and diced onion. Serve immediately or divide into individual meal prep containers for a quick lunch option throughout the week.
