By Directions
In a large pot, melt the coconut oil over medium heat.
Add the diced onions and jalapeno and saute until translucent.
Add in the garlic and saute for a short time, don't let it burn.
Add in the ground turkey and cook until no longer pink.
Add in black beans, tomatoes, chicken stock and all of the spices.
Bring to a boil, then reduce heat and simmer for about 20 minutes so the spices and flavors can come together.
Serve hot, can top with a dollop of greek yogurt (instead of sour cream), diced green onions or a little bit of avocado. (not included in calorie count)
Double this to have leftovers for awhile! You could also freeze a batch and reheat in a crockpot for a day when making dinner will be trickier!
Protein: 1 Fat: 1/4 Veg: 1 Fruit: 0
Ingredients
1 tbsp Coconut oil
1 yellow onion, diced
1 jalapeno pepper, diced (remove seeds if you like it less spicy)
2 cloves of garlic, diced
1 pound lean ground turkey
1 14.5 oz can of black beans, drained and rinsed
1 28 oz can of diced tomotoes
4 cups of chicken stock (lower sodium is best)
1 tsp ground cinnamon
1 tsp chili powder
1 tsp paprika
1 tsp salt
1/4 tsp black pepper
