Breakfast Challenge Chili

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2 tablespoons
olive oil (enough to coat pan)
1 1⁄2 pound
ground turkey
1 tablespoon
chili powder
salt (to taste)
8 cups
chopped high fiber vegetables (celery, cauliflower, mushrooms, kale, zucchini, cabbage, turnips)
2 cans
preferred beans, drained (omit for low-carb option)
32 ounces
canned tomato
jar of salsa (or chopped bell and/or spicy peppers)
broth or water (as needed for consistency)
2 tablespoons
apple cider vinegar (to taste)
1 teaspoon
honey (or 6 drops monkfruit extract)


Place enough olive oil in a soup pot to coat the bottom. On medium heat, brown the ground turkey. Add chili powder and 1 teaspoon salt and saute for another minute. Add the vegetables, beans (if using), salsa (or chopped peppers) and canned tomatoes. Stir and bring to a simmer. Depending on the amount of liquid in the salsa, you may need to add some water or broth. Reduce heat to low and simmer until the water steams off and it is the consistency you like, about 20 minutes. Balance the flavor with 1 to 2 tablespoons of vinegar, honey or monkfruit and salt to taste. In the ideal world, your ingredients would be organic and fresh. This is not the ideal world. Follow the Suppers principle of nutritional harm reduction and use the highest quality ingredients you can without stressing over it.VegetariansThis is a little harder for vegetarians. Vegans can try the challenge with black bean chili. Those who eat eggs but not meat can add an egg to the menu. The goal is to feel the effects on your body of combined protein, high quality fat, and high fiber carbohydrate. Those who wish to try a fruity vegan approach can make smoothies by processing 2 – 4 TBS full fat coconut milk, a handful of raw almonds, 1 banana, 1/2 cup mixed berries, 1 peach, 1 pineapple wedge and some greens, such as a few leaves of kale.

Dietary Preferences: