When meal prepping, it is super easy to have your meal be an all-in-one. This is why I love to make a good chili! This chili is hearty yet low in calories and includes lean protein and vegetables. You can top it with your favorite toppings including: avocado, organic sour cream, and/or fresh cilantro. It is gluten-free, Paleo and dairy free (if you omit the sour cream) and Whole-30 approved. Simply heat this chili up, and you have an easy, delicious and nutritious meal!
1 TBSP avocado oil
1 lb organic lean ground turkey (I purchase mine from Whole Foods)
1 yellow bell pepper, chopped
1 yellow onion, chopped
3 cloves garlic, miced
1 jalepeno, chopped & seeds removed
1 28 oz can of fire roasted tomatoes
1/2 cup water
1 tsp himalayan salt
1 TBSP chili powder
1/4 tsp allspice
1/2 tsp smoked paprika
Fresh chopped cilantrol (optional)
Organic sour cream (optional)
1 pitted and chopped avocado (optional)
Prepare Bowl #1: Chop and add onions and garlic. Set aside.
Prepare Bowl #2: Chop and add jalepeno (remove seeds first and DO NOT rub your eyes) and yellow pepper (removing seeds and stem). Add fire roasted tomatoes, water, salt, chili powder, allspice and smoked paprika.
Turn on instant pot by pressing "saute". Add avocado oil and once it reads "hot", add ground turkey, onions and garlic from bowl #1. Saute for 10 minutes until turkey is no longer pink and onions are translucent.
Press "cancel" and add contents from bowl #2 into instant pot. Stir well to combine and lock and seal the lid. Press "manual" and set timer to 5 minutes.
Once timer goes off, quick release the pressure valve (very carefully with a thick towel or oven glove). Spoon into bowls or glass meal prep containers. Add your favorite toppings right before eating. :)