Ground Turkey Chili for an Anti-Inflammatory Diet
This ground turkey chili recipe is full of anti-inflammatory foods, hearty flavor, and so much nutrition. Make it in a slow cooker or on the stovetop. This also includes the recipe for gluten-free, refined sugar-free cornbread.
Ingredients
- 1 tbsp Extra Virgin Olive Oil for sautéing
- 2 lbs Ground Turkey
- 1 large Sweet Onion diced
- 6-8 cloves Garlic diced
- 2 Sweet Peppers diced
- 1 bunch Parsley chopped
- 1 bunch Cilantro chopped
- 1 large Jar Diced Tomatoes
- 4 medium Tomatoes diced or (Just add an additional jar of diced tomatoes if you don't have fresh)
- Salt to taste ~2 tsp is a good starting point but we usually add more
- 3 tbsp Cumin
- 3 tsp Chili Powder
- 2 tsp Smoked Paprika
- 3/4 tsp Ceylon Cinnamon
- 3 - 3 1/2 cups Filtered Water
- 3 -14oz cans of beans kidney beans, black bean, and great northern white beans are my favorite
Instructions
- Chop, dice, and prep all your produce as listed in the ingredients above.
- Heat extra virgin olive oil in a dutch oven (or skillet if you plan to use a slow cooker) over medium-high heat. Add in your onion and sauté until caramelized, about 3-5 minutes.
- Add the ground turkey to the dutch oven or skillet and sauté until it is no longer pink.
- Add all the remaining ingredients (except for the beans) to your dutch oven or slow cooker. If you're using a slow cooker you will transfer the onion and turkey to your slow cooker at this point.
- Bring the chili to a boil. Then cover and reduce the heat to a simmer. Simmer for at least 1 hour (longer is great too, as this really allows the flavors to come together). Stir occasionally while the chili cooks. If you're using a slow cooker instead of dutch oven, you will cook on high for 4 hours.
- Stir in your cooked beans and simmer for an additional 30 minutes.
- Serve warm. Enjoy!
Notes
Gluten-free, Refined Sugar-Free Cornbread:
- 1 cup Corn (Masa) Flour
- 1 cup Almond Flour
- 1/2 tsp Sea Salt
- 1 tbsp Baking Soda
- 1/4 cup Coconut Oil (melted)
- 1 Egg
- 1 cup Coconut or Cashew Milk
- 3 tbsp Honey (plus more for drizzle)
- Preheat oven to 425℉
- Mix your dry ingredients together.
- Mix your wet ingredients together and then add to the dry ingredients. Mix until thoroughly combined.
- Pour your batter into a 10 inch cast iron skillet or a greased baking dish.
- Drizzle honey over the batter.
- Bake for 20 minutes. After baking let the cornbread cool at least 15 minutes before removing from dish and cutting.
