Turkey Chili with White Beans (tomato free)

Turkey Chili with White Beans (tomato free!)

This is a nourishing and tasty family favorite.  It is a filling meal with lots of healthy veg made even better with all the fixins’ including avocado, yogurt, and sliced black olives.  This is a lighter chili and one that doesn’t use chili powder nor tomatoes. I do note below where you would add tomatoes if you were so inclined! 

Prep Time: 20 minutes Cook Time: 40 minutes

 Ingredients:

• 2 TBSP olive or avocado oil

• ½ large onion, finely chopped

• 1 bell pepper, finely chopped – we like to use red, yellow or orange

• 1 pound of ground turkey – I prefer to use 93% lean, not 99% lean, for more flavor

• 1-2 cups chopped kale or destemmed spinach – if kale, use only the leaves not the stalk or the stems 

• ½ tsp sea salt

• ½ cup of chopped tomatoes - optional. We use Pomi Strained Tomatoes if we go the tomato route.

• 1 tsp each of cumin, coriander, paprika and oregano, garlic powder (make sure there are no added or hidden starches in your spices)

• 2 cups of homemade navy or white beans (soaked overnight, drained and cooked) or two cans of drained white beans

• 1 cup water, homemade chicken or veggie broth – I use any of these options and it turns out great

 Directions:

Heat the olive or avocado oil in a large saucepan.  Add the chopped onions with a sprinkle of sea salt and sauté on medium for 5 minutes  Make sure the onions only brown slightly if at all,  well-cooked and translucent is the goal. 

1. Add the chopped bell pepper and sauté for another 3-4 minutes.  

2. Add the turkey and cook on medium to high heat for 5-7 minutes until no longer pink.  Stir occasionally and mix in the opinions and peppers.

3. Add in chopped kale or spinach – incorporate into the mix.

4. Add all spices and incorporate into the mix and cook for 2 more minutes – you want to “cook” the spices here so they meld into the meat and don’t taste raw.

5. Add 1 cup liquid and cover and cook on low for 15 minutes, stirring every 5 minutes.  If the chili is getting too dry or sticking to the pan, add ¼ cup more liquid. The extra liquid helps with reheating later if you do it ahead of time or if you want a saucier chili to pour our rice or chips (like my non-IBD family members do).  

6. Taste and adjust for seasonings, particularly salt, if needed.