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Turkey Chili

Course: Dinner
Servings: 4 to 6 people

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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!