This PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

Adapted from Workweek Lunch! This is my take on chili con carne, which is a perfect hearty dish for the middle of winter. Texans may prefer all meat chili, but I like mine to have some beans and vegetables to make it feel like a more complete meal. Swapping the traditional beef out for turkey keeps the fat a bit lower and black beans add some fiber. The chorizo flavoring gives just a hint of smokiness and hatch chiles, though not traditional, are flavorful without being overly spicy. One of my favorite things about chili is that the flavors meld and deepen over time, making it perfect for meal prep.

Turkey Chorizo Chili
Makes 4 servings
Nutrition Information: 530 calories, 19 grams fat, 54 grams carbs, 35 grams protein

Ingredients:

·      1 tbsp olive oil

·      1 large red onion, diced

·      1 lb. 93% lean ground turkey

·      1 packet Old El Paso Chorizo Taco seasoning mix

·      1 tbsp tomato paste

·      1.5 tsp chili powder

·      1 tsp minced garlic (about one clove)

·      3 scallions, sliced thin, white and green parts separated

·      15 oz can fire roasted diced tomatoes (do not drain)

·      1 red bell pepper, diced

·      4 oz can diced hatch green chiles

·      15 oz can sweet corn kernels

·      15 oz can black beans

·      1 tsp sweet paprika (use smoked or hot if you prefer those flavors)

·      1 tsp dried oregano

·      1 tsp ground cumin

·      4 oz. 2% reduced fat Mexican blend shredded cheese

Directions:

1.     Heat a Dutch oven or large pot over medium heat. Add olive oil, then diced onion. Sauté onion until slightly translucent, about 5 minutes.

2.     Add turkey, Chorizo Taco seasoning, chili powder, and tomato paste. Stir well to ensure the ingredients mix evenly and turkey is broken up into smaller pieces. Continue cooking until cooked through, 5-8 minutes.

3.     Add white ends of scallions, diced tomatoes, black beans, corn, chiles, paprika, oregano, and cumin, along with a cup of water. Stir well, then turn heat up to high and bring to a boil. Reduce heat to low, cover, and allow to simmer for at least 15-20 minutes, up to an hour.

4.     Serve with 1 oz. shredded cheese and sliced green scallions.