One Pan Veggie Packed Chili Bowls

One Pan Veggie Packed Chili Bowls

Ingredients: Makes 5 Servings

- 15 oz can tomato soup

- 8.5 oz can sweet corn, drained

- 15 oz can kidney beans

- 15 oz can no-salt-added black beans

- 2 green bell peppers, finely diced

- ½ red onion, finely chopped

- 1 lb 93/7 lean ground turkey

- 1 tbsp minced garlic

- 1 tsp olive oil

- 1 tsp each: cumin, garlic powder, onion powder, paprika, roasted garlic and bell pepper seasoning, parsley 

- Salt and pepper to taste

- Garnish: shredded cheese, green onion, red onion, cilantro, southwestern tortilla strips, sour cream

Instructions:

1. In a large skillet over medium heat, add olive oil, red onion, minced garlic, and bell peppers. Sauté until fragrant.

2. Add the ground turkey and cook until browned.

4. Stir in the tomato soup. Fill the can with water and add it to the skillet. Add more water as needed, or until desired consistency is met.

5. Add the sweet corn, kidney beans, black beans, and seasonings. Cook for 5 minutes or until the desired consistency is reached, stirring until the flavors are well combined. Adjust the seasoning with salt and pepper to taste.

Storage:

1. Divide evenly between 5 containers, with roughly two cups per serving in 16 oz containers.

2. Garnish with shredded cheese, green onion, red onion, and cilantro. Store tortilla chips separately until ready to eat.

4. Store in the fridge until ready to eat.

5. When ready, microwave for 1-2 minutes.

6. Top with tortilla chips.

8. Enjoy!

Macros: 393 kcal, 31 g/pro, 47 g/carbs, 9 g/fat, 12 g/fiber