Are you looking for a hearty, healthy lunch or dinner you can enjoy all week long? This full-flavored recipe includes crumbles of cheese and a hint of red wine, it just gets better with every serving. It’s also super-easy to make, is gluten free and high in fiber. This one-pot recipe takes less than 30 minutes to prepare and is a great way to use your meal-prepped ground turkey breast.
- 2 tsp. extra-virgin organic coconut oil, melted
- 3⁄4 cup chopped onion (approx. 1 medium)
- 3⁄4 cup chopped green bell pepper (approx. 1 medium)
- 3⁄4 cup chopped red bell pepper (approx. 1 medium)
- 2 cloves garlic, finely chopped
- 1 lb. cooked 93% lean ground turkey breast
- 2 cans (15-oz. each) kidney beans, drained, rinsed
- 2 cans (15-oz. each) organic diced tomatoes, no salt added
- 1 cup red wine
- 1 Tbsp. chili powder
- 1⁄2 tsp. sea salt (or Himalayan salt)
- 2 tsp. crushed red pepper flakes (optional) and chopped fresh cilantro (garnish)
- 8 tsp. crumbled goat cheese
- Heat oil in large saucepan over medium-high heat.
- Add onion and bell peppers; cook, stirring occasionally,for 5 to 6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper (if desired). Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
- Evenly divide between eight serving bowls; top each with cilantro and 1 tsp. cheese.
- You can substitute pinto beans for kidney beans.
- This is an ideal recipe post-Thanksgiving to use up leftover turkey, but I make it year-round using ground turkey. After all, how can you resist anything made with red wine?