Fixate Turkey Chili

Fixate Turkey Chili

Serves: 8 (approximately 1.5 cups each)

2 tsp. coconut oil (I used olive oil)
1 medium onion, chopped

1 medium green bell pepper, chopped (I used orange)

1 medium red bell pepper, chopped

2 cloves garlic, finely chopped

1 lb cooked 93% lean ground turkey breast (I used 1/2 lb turkey and 1/2 lb ground beef)

2 cans beans, rinsed and drained (I used Pinto)

1 can diced tomatoes

1 cup red wine

1 tbsp. ground chili powder

1/2 tsp. Himalayan salt

1. Heat oil in large saucepan over medium-high heat.

2. Add onion and bell peppers; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add turkey, beans, tomatoes (with liquid), wine, chili powder and salt. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.

Fixate containers per serving: 1/2 green, 1 yellow, 1 red, 1/2 teaspoon