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Spicy Turkey Chili

Spicy Turkey ChiliCold weather… football season… Time to make chili!

In the wake of the bad news on beef (tear), I’ve revitalized an old favorite to feature only turkey — and I don’t miss it even a little. About 400 calories per serving.

Spicy Turkey Chili Recipe (serves 8)

6 cloves minced garlic
1 large Spanish onion, diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
2 lb ground turkey
2 small, 14-oz cans diced, fire roasted tomatoes (any brand)
1 large, 28-oz can diced tomatoes (I love San Marzano)
3 cans beans (I use 1 can of each pinto, kidney and black beans)
1 quart low-sodium chicken broth (or use equivalent bouillon cubes)
¼ cup oat flour
2 Tbsp chili powder
1 Tbsp sea salt
1 tsp dried oregano
1 tsp garlic powder
1 dash of sugar
1 tsp cayenne pepper (optional, only if you like it spicy)

In a large pot, sauté garlic, onions, bell pepper and jalapeno over medium heat 5-10 mins or until carmelized. Add turkey, stirring until lightly browned. In a small bowl, combine oat flour with ½ cup warm water until thickened to a paste. Add the flour paste and all the spices to the pot. Bring to a boil, cover and simmer over low heat at least 1 hour. Top with grated cheddar, avocado, fresh lime and cilantro. Enjoy with a flavored seltzer or your favorite ale.

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