INGREDIENTS NEEDED:

1 Tablespoon olive oil

1 medium yellow onion, chopped

2 Tablespoons fresh garlic, minced

1 lb ground turkey

1 teaspoon sea salt

½ teaspoon pepper

1 ½ cups bone broth

1 28 ounce can diced or crushed tomatoes

1 15 ounce can red kidney beans, drained and rinsed

1 15 ounce can black beans, drained and rinsed

1 ½ cups frozen corn

2 ½ Tablespoons chili powder

2 teaspoons paprika

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ -½ teaspoon cayenne pepper

Toppings of choice: avocado, sour cream (or greek yogurt for higher protein!), shredded cheese, cilantro, etc.

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Once oil is hot add onion and garlic to the pot and cook, stirring frequently until mixture is fragrant and onion is a bit translucent.

2. Add turkey, salt and pepper to the pot and cook, breaking apart meat with a spatula until evenly brown and cooked through.

3. Add bone broth to the pot. Mix in tomatoes, kidney beans, black beans, corn, chili powder, paprika, cumin, oregano and cayenne pepper. Bring chili to a boil, reduce heat to low, cover and simmer for 20 minutes.

4. Serve chili warm with toppings of choice. Some ideas include avocado, sour cream, shredded cheese, cilantro, green onion, etc.

   This meal is also freezer friendly and great for postpartum meal prep!