Chili Topped with Walnuts

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 large onion, chopped
• 1 large carrot, sliced
• 1/4 tsp salt
• 2 tsp cumin
• 2 Tbsp chili powder
• 1 pound 85% lean ground turkey breast
• 1 red or yellow bell pepper, minced
• 2 cans (16 ounce) red kidney beans, rinsed and drained
• 2 cans (14.5 ounce) chopped or crushed tomatoes
• 1.5 cups walnuts, lightly toasted and chopped
• Parsley, flat leaf, chopped (optional)

Instructions

1. Wash hands with soap and water 
2. Heat olive oil in large, deep pan. Add onion and sauté over medium heat until translucent. Add carrots, salt, and spices; sauté until spices are toasted. Crumble in the ground turkey breast, and sprinkle in the minced bell peppers and cook until the turkey breast is cooked through and becomes white and opaque. 
3. Add the beans and tomatoes and stir gently so as not to break the beans. Bring to a boil then lower heat and cook, partly covered, over medium-low heat for another 20 minutes. 
4. Serve hot, topped with a sprinkling of walnuts and parsley. 

 
 
Adapted from MyPlate