Popular Conditions & Diets
Ingredients
15
Time
1h 25m
Serves
6
Recipe by Tina Gravalos
Ingredients
15
Time
1h 25m
Serves
6
1 lb
Extra-Lean Ground Turkey
2 Tbsp
Extra-Virgin Olive Oil
1 med
White Onion
diced
2
Garlic Cloves
minced
3 med
Carrots
chopped
2 stalks
Meal Prep
High Protein
Dinner
Celery
chopped
2 cups
Chicken Stock
400 ml
Canned Crushed Tomato
15 oz
Kidney Beans
rinsed
15 oz
Black Beans
rinsed
2 Tbsp
Coconut Aminos
1 Tbsp
Chili Powder
1 tsp
Cumin
1 tsp
Sea Salt
1/2 tsp
Black Pepper
1
In a large pot or a dutch oven, heat olive oil on medium-high heat. Add the onions and saute for 4-5 minutes or until they become translucent.
2
Add the minced garlic and saute for 30 seconds to 1 minute.
3
Add carrots and celery and saute for 8-10 minutes or until they start to soften.
4
Add the ground turkey, break it up and brown for 7-8 minutes. Add the coconut aminos, chili powder, cumin, salt and pepper and stir.
5
Add the chicken broth, crushed tomatoes, kidney beans and black beans.
6
Bring to a boil and then lower the heat to a simmer. Put the lid on slightly askew.
7
Cook for 35-45 minutes or until the chili thickens to your liking. You might need to add water and more spices as you go. Fun to taste along the way (after the turkey is cooked that is).
8
When ready to serve, top with jalapenos, avocado, tortilla chips, cheese, etc.
9
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
10
Substitutions: Use ground chicken or ground beef instead of ground turkey. You can omit beans entirely.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
