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Ingredients:
1 Teaspoon Oil
2 Scallions, White and Green Parts Separated, Diced
1 Large Bell Pepper (any color), Diced
1 Jalapeño Pepper, Diced
1/4 Teaspoon Salt
2 Garlic Cloves, Minced
1 1/2 lb 95-97% Lean Ground Turkey
1 28 Oz Can Diced Fire-Roasted Tomatoes
2 Teaspoon Ground Cumin
2 Teaspoon Chili Powder
4 Oz Sliced Avocado
2 Oz Reduced-Fat Cheddar Cheese, Shredded
Instructions
Heat oil in a large soup pot over medium-high heat, and cook the white part of the scallions with the peppers and salt for 2 to 3 minutes. Add the garlic, and cook until fragrant, about 1 minute. Add the turkey, breaking it up into small pieces with a wooden spoon, and continue to cook until it is cooked through. Pour in the tomatoes, cumin, and chili powder, stir to combine. Cover, and simmer on low for 10 to 15 minutes. Ladle into bowls and top each with an ounce of avocado and a half ounce of cheese. Sprinkle green part of scallions on top. Serve.
Tip:
Avocado are high in omega-3 fatty acids. Avocados contain high levels of healthy fats.