I don’t make chili often enough, but every time I do I’m reminded that – this is really quick and easy to make, and it’s so tasty! I know there are a lot of chili recipes out there in the world, but in case you’re looking for a new one, or just a reminder of what a hearty winter meal chili is – here you go!
If you can find frozen and chopped peppers at your local grocery store, use those instead of a fresh pepper. They’re much cheaper and are great for chili. Also, look for organic canned tomatoes, in BPA-free lined cans. The acidity in the tomato can leach the BPA from the can. Enjoy!
- 2 TBSP ghee
- 1 large onion, diced
- 1 large pepper, diced - any color
- 1-2 TBSP chilli powder
- 1 TBSP cumin
- 1 tsp oregano
- 1 lb organic ground turkey
- 1 can black beans, drained & rinsed
- 1 can pinto beans, drained & rinsed
- 1 can kidney beans, drained & rinsed
- 2 14 oz cans diced tomatoes
- 2 TBSP tomato paste
- cilantro, chopped - optional
- green onions/scallions, chopped - optional
- cheddar cheese - optional
- sea salt and pepper to taste
- Melt ghee in a medium pot or dutch oven. Once melted, add diced onion and diced pepper, saute for 5-6 minutes.
- Add chili powder, cumin, oregano, and saute for another minute.
- Add ground turkey, and saute until cooked, about 8-10 minutes.
- Add beans, tomatoes, and tomato paste. Cook for another 5-7 minutes. Your chili may seem dry at first, but as the chili cooks, the tomatoes will release more liquid. If you need extra liquid, add a cup of bone broth or water.
- Turn off heat. Serve with cilantro, green onion, and cheese if desired. Enjoy!
- I use Eden Organic canned beans. The cans are BPA free and they cook the beans in kelp to make them easier to digest!
- I use the Muir Glen organic diced canned tomatoes, available at most grocery stores.
- This chili freezes well. Cook once, eat two, three or four times!