@christopherhopkins1: 🍂 FALL WEATHER CALLS FOR A GOOD POT OF CHILI! 🥣    When the weather starts cooling down, I love a warm, filling meal. This turkey and bean chili is an easy way to enjoy comfort food with lean protein, fiber, and plenty of flavor!    Serves 6    Ingredients:  • 1 tablespoon olive oil • 1 pound lean ground turkey • 1 medium onion, diced • 1 bell pepper, diced • 2 garlic cloves, minced • 1 can (15 ounces) kidney beans, drained and rinsed • 1 can (15 ounces) black beans, drained and rinsed • 1 can (28 ounces) no-salt-added diced tomatoes • 1 can (8 ounces) no-salt-added tomato sauce • 1 cup low-sodium chicken broth • 2 tablespoons chili powder • 1 teaspoon ground cumin • ½ teaspoon smoked paprika • Salt and black pepper to taste    Let’s make it:  1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper; cook for about 5 minutes.  2. Add the ground turkey, breaking it apart as it cooks. Stir in the garlic and cook for another minute.  3. Add the beans, tomatoes, tomato sauce, broth, and seasonings.  4. Bring to a gentle boil, then reduce the heat. Partially cover and simmer for 25–30 minutes, stirring occasionally. Make sure the turkey reaches 165°F.  5. Taste, adjust the seasonings, and enjoy!  🥑 Finish your bowl: Add avocado, green onions, or a spoonful of plain Greek yogurt. Serve with a side salad for a little extra crunch!  Perfect for a cozy fall evening, watching football, or making ahead for lunches during the week. 🍁 

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