Turkey Chili – Protein Filler Upper
This dish will warm your inners and your soul as you fill up on lean protein! A great one to make extra and save for later meals.
What you need:
2 tbsp. coconut oil
1 medium red onion, chopped 1 lb. ground organic turkey
(or 1 lb. ground chicken (dark has more flavor), or 1 lb. grass fed 90% lean ground beef)
28 ounces of canned crushed or chopped organic tomatoes
6 ounces canned organic kidney beans, rinsed, drained 1 tsp. minced garlic
2 tbsp. chili powder
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground cumin
sea salt and black pepper, to taste, max. 1/2 tsp of each
Serve with: avocado & fresh cilantro
- Heat the oil in a dutch oven or a large stainless steel pot, cook the chopped onions until golden. Add the meat, stir, crumble up, until cooked through and golden. Add all of the spices plus garlic, stir to combine.
- Add the tomatoes, kidney beans, and bring everything to a boil. Reduce heat to low heat, let simmer for about 20-30 minutes.
- Top with avocado and fresh cilantro.
- This is a great leftover – it can also be stored frozen for up to 3 months.
- (Serves 3-4)