Healthy Turkey Chili
- 1 Tbsp. refined coconut oil
- 1 lb. lean ground turkey
- 1 cup chopped onion
- 1 jalapeno pepper (makes chili pretty spicy—optional)
- 3 cloves chopped fresh garlic
- 1 teas. chili powder
- 1 small can Ortega chilies
- 1 Tbsp. fresh oregano
- 1 teas. cumin seed
- 3 cups diced tomatoes, fresh or organic canned (no salt added)
- 2 cups chicken or vegetable broth
- 2 cups chopped celery
- 1 cup chopped bell peppers
- ½ cup zucchini
- 2 cup cooked kidney beans, soaked and drained (may use canned)
- 1 cup cooked black bean s or chickpea beans
Heat a teaspoon of the refined coconut oil in a large skillet over medium heat for about a minute.
Add bell pepper and celery for about two more minutes.
In a large saucepan or pot, brown turkey in remaining refined coconut oil over medium heat. Crumble turkey and break apart. Add onion and stir for about 2 minutes.
Add garlic, jalapeno (if using), chili powder, Ortega chilies, oregano, cumin seed and tomatoes. Mix thoroughly until spices are well blended with meat and meat is browned (no longer pink).
Dish out 2 cups chili mixture. Put about 1 cup of chili at a time into blender. Add ½ cup chopped bell pepper, zucchini, and celery at a time and puree. Pour mixture back into the remaining chili pot. (Adding pureed vegetables not only makes the chili tasty, but is a great way to add fiber and vitamins without overcooking.)
Add beans. Stir thoroughly and heat through on medium-low heat about 5 minutes.