Fall is around the corner. Looking for a warmer meal? Check this recipe out!
Total Time: 25 Minutes
1 tsp oil
2 scallions, white and green parts separated, diced
1 large bell pepper (any color), diced
1 jalapeno pepper, diced
¼ tsp salt
2 garlic cloves, minced
1¼ lb. 93% lean ground turkey
1, (28-oz.) can diced fire-roasted tomatoes
2 tsp ground cumin
2 tsp chili powder
4 oz. sliced avocado
2 oz. reduced-fat, shredded cheddar cheese
Heat oil in a large soup pot over medium-high heat, and cook the white part of the scallions with the peppers and salt for 2 to 3 minutes. Add the garlic, and cook until fragrant, about 1 minute.
Add the turkey, breaking it up into small pieces with a wooden spoon, and continue to cook until it is cooked through.
Pour in the tomatoes, cumin, and chili powder; stir to combine. Cover, and simmer on low for 10 to 15 minutes.
Ladle into bowls and top each with an ounce of avocado and ½ ounce of cheese. Sprinkle the green part of scallions on top.
Total servings: 4
Per serving: 380 calories, 20g fat, 18g carbohydrate, 34g protein