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Healthy Turkey Chili

Votes: 5
Rating: 3.4
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Servings

MetricUS Imperial

Ingredients

• 1 lb lean ground turkey (free-range, hormone-free, antibiotic-free)
• 1 tablespoon refined coconut oil
• 1 cup chopped onion
• 3 cloves garlic chopped
• 1 jalapeno pepper (optional - makes chili pretty spicy)
• 1 teaspoon chili powder
• 1 small can Ortega chilis
• 1 tablespoon oregano fresh
• 1 teaspoon cumin seed
• 1-2 teaspoons Real Salt
• 3 cups tomatoes diced, fresh or organic canned (no salt added variety)
• 2 cups chicken or vegetable broth
• 1 cup bell peppers chopped
• 2 cups celery chopped
• 1/2 cup zucchini chopped
• 2 cups kidney beans cooked and drained (use canned if you don't have time to cook beans)
• 1 cup black beans or chickpea beans cooked

Servings MetricUS Imperial Ingredients 1 lb lean ground turkey (free-range, hormone-free, antibiotic-free) 1 tablespoon refined coconut oil 1 cup chopped onion 3 cloves garlic chopped 1 jalapeno pepper (optional - makes chili pretty spicy) 1 teaspoon chili powder 1 small can Ortega chilis 1 tablespoon oregano fresh 1 teaspoon cumin seed 1-2 teaspoons Real Salt 3 cups tomatoes diced, fresh or organic canned (no salt added variety) 2 cups chicken or vegetable broth 1 cup bell peppers chopped 2 cups celery chopped 1/2 cup zucchini chopped 2 cups kidney beans cooked and drained (use canned if you don't have time to cook beans) 1 cup black beans or chickpea beans cooked

Votes: 5 Rating: 3.4 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. In a large saucepan or pot, brown turkey meat in refined coconut oil over medium heat. Crumble turkey and break apart as much as possible. Add onion and stir for about 2 minutes. Meat should be lightly browned.
2. Add garlic, jalapeño (if using), chili powder, Ortega chilies, oregano, cumin seed, salt, and tomatoes. Mix thoroughly until spices are well blended with meat (about 3 minutes).
3. Add broth and bring to a boil, then reduce heat to low, and simmer for 5 minutes.
4. Dish out 2 cups of chili mixture. Put about 1 cup of chili at a time into the blender. Add ½ cup bell pepper, 1 cup celery, and ¼ cup zucchini, and purée. Repeat with other cup of chili and the rest of pepper, celery, and zucchini. Pour each mixture back into the remaining chili pot. Adding the puréed vegetables not only makes the chili tasty, but is a great way to add fiber and vitamins without overcooking.
5. Add the beans. Stir thoroughly and heat through on medium-low, about 5 minutes. Serve hot.

Recipe Notes

NOTE: It is my preference to cook the vegetables as little as possible. However, if you prefer not to go through the process of blending the vegetables, and prefer cooking the vegetables, you will need to sauté them first. In that case, heat a teaspoon of refined coconut oil in a large skillet over medium heat for about 1 minute. Add bell pepper and celery, and sauté for about 2 minutes. Then add the vegetables into step 2.

 

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