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| Servings |
Ingredients
- 1 tablespoon refined coconut oil
- 1 pound lean ground turkey (free range, hormone free, antibiotic-free)
- 1 cup onion chopped
- 3 garlic cloves chopped
- 1 jalapeno pepper makes chili pretty spicy (optional)
- 1 teaspoon chili powder
- 1 small can Ortega green chilis
- 1 tablespoon fresh oregano (or teaspoon dried)
- 1 tablespoon raw cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin seed
- 1-2 teaspoons sea salt
- 3 cups tomatoes diced, fresh or organic canned (no-salt-added variety)
- 2 cups chicken or vegetable broth
- 2 cups celery chopped
- 1 cup red bell peppers chopped
- 1/2 cup zucchini chopped
- 2 cups dried kidney beans cooked and drained (you may use canned if you don’t have time to cook beans)
- 1 cup black beans or chickpea beans cooked
Ingredients
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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.
- Add garlic, jalapeno (if using), chili powder, Ortega chilis, oregano, cacao, cinnamon, cumin seed, salt, and tomatoes. Mix thoroughly until spices are well blended with meat and meat is lightly browned (about 3 minutes).
- Add broth and bring to a boil, then reduce heat to simmer, and simmer for 5 minutes.
- Dish out 2 cups of chili mixture. Put about one cup of chili at a time into the blender. Add ½ cup of chopped bell pepper, 1 cup celery, and ¼ cup zucchini, at a time and purée. 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
It is my preference to cook the vegetables as little as possible. However, if you prefer not 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, sauté for about 2 minutes. Then add vegetables into step two.
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