Three Bean Chili

Servings: 4



Heat a tablespoon of Coconut Oil in a pot on a medium-high heat and sauté the Onion and Bell Pepper for 3-4 minutes (until the onion turns translucent). Add the Garlic and sauté for 30 seconds (don’t let the garlic turn brown), then add the Smoked Paprika, Ground Cumin, Ground Coriander and Chili Powder, and fry off for another 30 seconds.

Add the Ground Turkey and fry for around 5 minutes. Then add the Chopped Tomatoes, Vegetable Stock, Black Beans, Kidney Beans, Chickpeas, Dried Oregano, and Bay Leaf. Season with Sea Salt & Black Pepper, bring to the boil, then cover, reduce the heat, and simmer for 15-20 minutes (stirring occasionally).

Serve with an optional ½ cup of brown rice per person (108 calories), a large whole wheat tortilla wrap (184 calories) or on top of a medium (approximately 173g) baked/jacket potato for 161 calories.

*Always check packaging on stock and stock pots/cubes if you are vegan and or gluten intolerant. Some vegetable stock brands use wheat flour and ingredients derived from animals.

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