The Regimen Turkey Chili

Try this recipe from Haylie Pomroy's protein-cycling plan, and enjoy the best kind of culinary coddling—a bevy of beans, a slathering of crushed tomatoes and garlic, and the kind of slow-cooked turkey that tastes like a warm embrace. Get started on The Regimen today and try more Regimen-ready recipes.

Image Credit: Haylie Pomroy

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1 pounds Lean ground turkey
1/2 cup Diced red onion
2 tbsp Fresh parsley or cilantro
1 tbsp Chili powder
1 tbsp Minced garlic
1/2 tsp Crushed red chili flakes
15 oz White navy beans
15 oz Kidney beans (no sugar added)
15 oz Back beans
15 oz Pinto beans
15 oz Lentils or adzuki beans
4 cups Chopped zucchini
1 can (28 oz) Crushed tomatoes
1 tsp Sea salt
1 Avocado (sliced)

Brown the ground turkey in a skillet and drain.

Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover, and set aside.

Open and partially drain all 5 cans of beans (leave a bit of liquid in the cans; the chili will be juicier this way).

Add the beans, zucchini, and tomatoes to the cooker. Stir well. Keep the cooker set on high for 4 to 5 hours, or adjust heat to low and let simmer for 6 to 8 hours.

Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving.

Top each serving with sliced avocado.