My daughter has asked for chili and ordered it everywhere she could. I’ve been reluctant to make it since it’s summer, however, since it lasts a couple of days and gets better as it sits, I finally caved. We had the chili with watermelon and feta spinach salad.
In the quest for a healthier lifestyle, I’ve lightened up the traditional chili recipe with turkey and red bell pepper. You can use avocado oil or your preferred oil to saute the turkey. My kitchen only has coconut and avocado oil since most of our meals are paleo-inspired. This recipe is adapted from the Simple, Perfect Chili from The Pioneer Woman.
Easy Turkey Chili
Ingredients
- 3 lbs ground turkey
- 2 cloves garlic (pressed)
- One 28 oz can diced tomatoes
- One 16 oz can tomato sauce
- 1.5 tsp cumin
- 2 tsp ground oregano
- 3 tbsp chili powder
- 1 tbsp cayenne
- 1 tsp sea salt
- 1 small onion (diced)
- 1 large red bell pepper
- 2 tbsp coconut oil
- One 8 oz can of kidney beans or your preferred beans (optional)
- Garnishes
- Shredded Cheddar, for serving
- Chopped onions, for serving
- Lime wedges, for serving
Instructions
- Melt the coconut oil in the pan on medium heat, then saute the onions until translucent. Add the ground turkey and brown. Then drain the oil from the meat.
- Next, add the remaining ingredients and mix everything together. Then lower the heat to low and simmer the chili for about an hour and a half. Stir the chili about every 30 minutes to check to see if it's done.
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