Keto Turkey Chili & Zucchini
with Ancho Lime Crema
Our house-made Keto Turkey Chili with Roasted Zucchini and Peppers is warming, hearty and packs some heat! Our chili is made with antibiotic-free ground turkey, tomatoes, onions and garlic, seasoned with paprika, ancho chili powder and cumin and topped with pepper jack cheese. House-made ancho chili and lime crema is served on the side as a cool complement to the meal. Lastly, diced zucchini and poblano peppers are roasted in olive oil and smoked black pepper and served as a side.
Nutrition Per Serving
Ingredients
Allergens: MilkGround Turkey
Measurement:
Zucchini
Measurement:
Sour Cream
Measurement:
Tomato Sauce
Measurement:
Poblano Peppers
Measurement:
Water
Measurement:
Pepper Jack Cheese
Measurement:
Onions
Measurement:
Olive Oil
Measurement:
Garlic
Measurement:
Cilantro
Measurement:
Apple Cider Vinegar
Measurement:
Sea Salt
Measurement:
Ancho Chile Powder
Measurement:
Lime Juice
Measurement:
Chili Powder
Measurement:
Granulated Onion
Measurement:
Cumin
Measurement:
Crushed Red Pepper Flakes
Measurement:
Smoked Paprika
Measurement:
Smoked Black Pepper
Measurement:
Granulated Garlic
Measurement:
MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Remove cup of ancho lime crema. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of ancho lime crema; place 2oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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