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Servings
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
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
Instructions
-
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.
-
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).
-
Add broth and bring to a boil, then reduce heat to low, and simmer for 5 minutes.
-
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.
-
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.
___________________________
A wonderful supplement to take daily is our ProBRAINbiotics MAX. Dr. Amen’s new broad-spectrum super probiotic supplies 7 clinically studied probiotic strains for optimal intestinal support and inside-out health. Each strain is tested for identity, safety, and ease of use.
You can find those here.
Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).
| Servings |
|
- 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
Ingredients
|
- 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.
- 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).
- Add broth and bring to a boil, then reduce heat to low, and simmer for 5 minutes.
- 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.
- Add the beans. Stir thoroughly and heat through on medium-low, about 5 minutes. Serve hot.
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.
___________________________
A wonderful supplement to take daily is our ProBRAINbiotics MAX. Dr. Amen’s new broad-spectrum super probiotic supplies 7 clinically studied probiotic strains for optimal intestinal support and inside-out health. Each strain is tested for identity, safety, and ease of use.
You can find those here.
Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).
