2 tbsp olive oil 1 medium red onion, chopped 1 green pepper, diced 1 lb ground turkey breast 2 cloves garlic, finely chopped 2 tbsp ground cumin 1 tbsp chili powder 1 tsp sea salt 2 tbsp dried oregano 1 or more tsp freshly ground pepper 1 can (15 oz) organic kidney beans, drained 1 can (15 oz) organic black beans, drained 1 can (15 oz) organic great northern beans, drained 1 can (15 oz) fire roasted chopped tomatoes, liquid included Chicken broth or tomato juice if needed 1/4 cup lime juice 1/2 cup thinly sliced scallions 2 avocados diced 1/2 cup chopped cilantro Sour cream
In a large pot or Dutch oven, warm the olive oil and cook the onions and green pepper until softened, about 5 minutes. Crumble in the turkey and cook, stirring and breaking up the meat until no longer pink. Stir in the garlic, cumin, chili powder, salt, oregano and pepper and cook for about 1 minute, until fragrant. Add the tomatoes and beans and simmer on low heat for about 30 to 45 minutes.
If chili gets too thick, add some chicken broth or tomato juice, to get to your desired consistency. Before serving, stir in the lime juice. Top each serving with scallions, avocado, cilantro and sour cream. Enjoy!
Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.