Turkey Chili - hold the beans

January 25, 2017

Chilly weather calls for some warm, comfort food.

Every year I make a pot of black bean chili to eat on a cold evening topped with shredded cheese and sour cream. As delightful as that sounds, it can also add one too many calories to have at dinner time.


As you all know, Whole 30 has been in full swing and I'm officially on Day 24. The cravings are non-existent and the desire to have any form of dairy has dissolved. But, I still wanted to incorporate a bowl of Whole 30 approved chili into my program.


Turkey Chili




1.25 lb ground turkey

1 medium sweet potato, diced

1 bell pepper, diced

3 medium carrots, sliced

2 celery sticks, sliced

1 cup chicken broth

1/3 cup tomato paste

1 TBS ghee

1 TBS coconut oil

1/2 tsp sea salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp basil 

1 tsp parsley

1/4 tsp cayenne pepper

1 TBS dried chopped onion (optional)


Using a medium size pot or dutch oven, heat on high. Add 1 TBS of coconut oil and add ground turkey. Lower heat to medium and cook turkey until brown. Transfer turkey into another bowl and set aside. Using the same pot, add 1 TBS ghee and add all vegetables to sautéed until slightly softened. 

Then add ground turkey to pot, toss and add seasonings. Mix evenly, add chicken broth and scrape the bottom of the pot to deglaze. Add tomato paste, stir gently. Cover pot and simmer on low for 15 minutes mixing every 2 minutes. Taste test in between to satisfy your spice palate. The chili consistency should thicken up and once it has, dish is set to serve. 

You can eat it by itself or with extra veggies on the side and topped with avocado to satisfy your portion of healthy fats.





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