03/30/2026
Warm up this month with a cozy, anti-inflammatory chili thatâs perfect for joint health!
Ingredients
1.5 lbs lean ground turkey (93% lean or higher)
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 bell peppers (red and yellow), diced
1 jalapeĂąo, seeded and minced (optional for heat)
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes with juice
1 can (4 oz) diced green chiles
2 cups low-sodium chicken broth
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground coriander
Salt and pepper to taste
Juice of 1 lime
For Topping:
1 avocado, diced
Fresh cilantro, chopped
Greek yogurt or sour cream (optional)
Sliced green onions
Lime wedges
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add ground turkey and cook for 5 to 7 minutes, breaking it up with a wooden spoon until browned. Season with salt and pepper.
Add diced onion and cook for 3 to 4 minutes until softened.
Stir in garlic, bell peppers, and jalapeĂąo (if using). Cook for another 3 minutes.
Add cumin, chili powder, smoked paprika, and coriander. Stir for 1 minute until fragrant.
Pour in diced tomatoes, green chiles, chicken broth, white beans, and red kidney beans. Stir to combine.
Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.
Squeeze in fresh lime juice and adjust seasoning with salt and pepper.
Serve hot, topped with diced avocado, fresh cilantro, a dollop of Greek yogurt, and green onions.
Serve with lime wedges on the side.
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