health, wellness, &



With fall just around the corner, we are slowly starting to transition into everyone’s favourite – harvest foods! This chili recipe is quick and easy to make and can be used for a delicious lunch or dinner. I always recommend freezing leftovers for a healthy grab-and-go meal option.



  • 1 cup onion, diced
  • ½ cup celery, diced
  • 1 can (125 mL) diced tomatoes (click here for a good brand)
  • ½ cup red pepper, diced
  • 1 cup carrots, peeled and sliced
  • 1-19 oz can red kidney beans
  • 1-19 oz can black beans
  • 1 pound of lean ground turkey
  • 1 tablespoon chili powder
  • 2 teaspoon minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • Shredded cheddar cheese (optional)



  1. Brown the ground turkey in a pan over medium heat until cooked through and no longer pink.
  2. Combine onion, celery, diced tomatoes, carrots, kidney beans, black beans, chili powder, garlic, oregano and basil in a large cooking pot.
  3. Bring to a boil then reduce heat to medium and simmer, stirring often.
  4. Allow to simmer for 30 minutes and serve warm.


Serves 8


Nutritional analysis: calories 200, fat 5g , carbohydrates 23g, fiber 7g, protein 18g


Be sure to check back every week for more delicious harvest recipes!

  1. Lisa says:

    i am curious.. do you rinse and drain the beans before adding to the chili.
    thank you,

Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *