This bulk cooking recipe can be multiplied to produce large quantities of healthy food for easy meals that are made ahead of time.
1. Wash and Dice the fresh jalapenos and onions. Brown the ground turkey in a frying pan with the jalapenos and onion. I like to add some chili powder and crushed red pepper at this point in the cooking process to work some extra flavor out of the turkey. At this point, you can’t really over or under season the meat since the final seasoning will be adjusted when all of the ingredients are in the pot.
2. Dice the red and yellow peppers into bite size pieces and sauté them in the pan used to brown the turkey. The leftover juices from cooking the meat will allow you to brown the peppers without adding any oil to the process.
3. Add all of the ingredients to a large pot on the stove as they are prepared.
4. Now add the canned goods: 1 jar of no salt added marinara, 2 cans of low sodium tomato sauce and 1 can diced green Chilies.
5. Heat chili over medium-high heat stirring periodically until boiling.
6. Reduce heat to medium-low and add frozen organic corn. Bring the chili back to a slow boil.
7. After the chili has again reached a slow boil, add additional spices/seasoning to taste and mix back together. Keep in mind that the chili will see spicier as a leftover after the flavors set in fully.
8. Simmer for 30 more minutes’ stirring every 10 minutes or so to keep the bottom of the chili pot from burning.
9. Set aside some of the chili in a freezer safe container to use for future simple meals.
10. I recommend serving over brown rice with nonfat plain greek yogurt.