Fall is here my friends and there is a sudden chill in the air. This is the time of year when I start to crave hot food again. In the summer I crave mostly raw, uncooked food – a simple time when I get creative with every possible type of salad imaginable. As soon as I start to long for warm food and a glass of rouge (yes that’s right, I enjoy an occasional glass of vino as much as the next girl) I know Fall is officially here.
So a few nights ago I gave into my urge, rolled up my sleeves, turned on the stove and made a big heart-warming bowl of chili. I love chili because it is so versatile and you can prepare it any which way you please by adding your choice of protein, vegetables, and spices. On this particular night I decided to go with my tried and true “Turkey Chili” recipe.
Recipe – Turkey Chili (makes 4-5 servings)
450 g of fresh ground turkey
2-3 cloves of garlic
1 small purple onion
2 stalks of celery
1 jalapeno pepper
1 green bell pepper
2 fresh field tomatoes
1 can of unsalted diced tomatoes
1 can of red kidney beans (rinsed) – or approx 3/4 cup of dried kidney beans cooked on stove ahead of time
1/4-1/2 tsp of cayenne pepper (depending on how spicy you like it. I like it hot!)
1-2 tbsp of chili powder (again I usually put more b/c I like heat)
1 heaping tbsp of unrefined coconut butter or 2 tbsp of coconut oil
*Sea Salt to taste
Heat coconut butter over medium heat and add garlic and onion and saute until onion becomes kind of soft
Add turkey and brown (3 – 5 minutes)
Add celery, bell pepper, jalapeno pepper, field tomatoes and spices and cook for an additional 2 minutes
Add diced tomatoes and bring to a boil
Reduce heat and add kidney beans
Simmer for an additional 20 – 30 minutes (If you have the time it tastes better to simmer a little longer)
I find this chili always taste the best when you reheat it the next day (preferably on the stove and not the microwave)
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