Who has time to cook dinner every night? Not me. Not you. I am on the go all the time, and when I get home, the last thing I want to do is cook. This chili is a go-to for weekly meal prep, and a great way to pack A TON of nutrients into one meal. I sometimes pack this in a cooler to heat up in a break room for lunch, or I have it for dinner when I get home and don’t want to cook. (Not gonna lie, if i’m really rushed in the morning, heating up a bowl of this is way faster than cooking up breakfast.)

What I love so much about this is it’s a great way to sneak some extra veggies into your meal (and your spouse's meal, and your kid’s meal). There are so many ways to mix it up. If you want to go vegetarian, take out the ground turkey and ground beef and add more beans. If you don’t do red meat, sub it with more ground turkey, or get rid of both and use shredded chicken. Use whatever veggies you can find! Which aspirational vegetables have accumulated in your fridge and need to use up before they go bad? Use them!

A couple things to note: the consistency is a little thinner than you may be used to in a chili. This is because veggies lose a lot of water when they are cooked down. Keep the runny broth and drink it! It’s full of veggie nutrients! You can top this with some whole grain crackers if you like, or if you want some more healthy fat in your life, some fresh avocado. Now, on to the recipe…

…but first, a very un-glamorous picture of said chili

Super Chili (Makes 8 servings)

Ingredients:

1 lb lean ground Turkey (at least 90% lean)

1 lb lean ground beef (at least 90% lean)

2 15.5 oz cans of black beans, drained and rinsed

2 cans of diced tomatoes

1 small can tomato sauce

4 oz carrots

1 sweet potato

4 celery stalks

2 red onions

2 bell peppers

Oregano, crushed red pepper, garlic powder, salt, and pepper, to taste

Instructions:

Brown the ground beef and ground turkey in a skillet over medium-high heat or Instant Pot on saute setting. Put all of the vegetables together in a food processor and process until they are minced. If you don’t have a food processor, just chop all of the veggies up very finely so they all have a consistent texture. Combine the meat, vegetables, and the rest of the ingredients in an Instant Pot or slow cooker. If using an Instant Pot, cook under high pressure for 45 minutes and use a fast release. If using a slow cooker, cook on low for 6-8 hours.

Top with whatever you like and enjoy!

Nutrition (according to MyFitnessPal):

Calories per serving: 340, Fat: 8g, Carbs: 35g (8.5 of those grams are fiber!) Protein: 31g. Over 100% of your daily values of Vitamins A and C, and 28% of your daily value of iron (Ladies, we need some good iron-rich foods! And all the vitamin C helps with iron absorption!)