Recipe developed by Monique at

This is a great recipe to take with you on the road to eat/drink by thermos! It is extremely high in fiber and protein, and low in fat and can last you multiple meals throughout your trip!


  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15-ounce) cans dark red kidney beans, rinsed and drained
  • 1 (15-ounce) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream


  1. Place oil in large pot and place over medium-high heat. Add in onion, garlic, and red pepper and saute for 5-7 minutes, stirring frequently. 
  2. Next, add ground turkey and break up the meat; cook until no longer pink.  Next, add chili powder, cumin, oregano, cayenne pepper, and salt; stir for about 20 seconds. 
  3. Add in tomatoes, chicken broth, kidney beans, and corn. 
  4. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. 
  5. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like. 

Nutrition Facts: Makes 6 servings (1 serving is 1/6 of chili)

Calories: 336 | Fat: 4 g | Protein: 32 g | Carbohydrate: 47 g | Fiber: 17.5 g 

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