Veggie Heavy Chicken Chili  

WHAT TO GRAB:

• 2 tbsp avocado oil

• 1/2 large yellow onion (or 1 small), chopped

• 1 lb ground organic chicken or turkey (can sub tofu)

• 3 cloves garlic, minced

• 2 small zucchini, chopped

• 4 large carrots, chopped

• 2 tbsp chili powder

• 1 tsp cumin

• 1 tsp dried oregano

• 1/2 tsp salt or to taste

• black pepper to taste

• Optional 1/4 tsp cayenne pepper (more or less depending on spice preference)

• 1 15 oz. can diced tomatoes

• 1 8 oz. can tomato sauce

• 1 can kidney beans, drained & rinsed

optional add ons:

• Scallions, chopped

• Greek yogurt or cashew based plain yogurt if dairy free

• Fresh parsley, chopped

• Lime squeeze

what to do:

1. On medium high heat, add 2 tbsp avocado oil + chopped onion to a pan. Cook until onion is translucent.

2. Once onion is cooked, add in ground chicken (or turkey or tofu) & start to break into pieces. Continue breaking up the meat until cooked.

3. Once the meat is broken up & cooked, add in the garlic, zucchini & carrot. Mix together well and then add in the spices (chili powder, cumin, oregano, salt, black pepper, optional cayenne). Stir well & cook for 1-2 minutes.

4. Add in the diced tomatoes and tomato sauce. Turn heat down to low & cover the chili. Let simmer for ~15-20 minutes.

5. Once the chili has been simmering, add in the kidney beans (you don’t want to add too early because they can get mushy) and let heat for 1-2 minutes.

6. Taste the chili & adjust seasoning as needed per your preference.

7. Option to top with greek yogurt (I used a cashew based yogurt in the picture), scallions, fresh parsley & a squeeze of lime for an added punch!

8. Enjoy :)