Recipe:

Colorful Turkey Chili

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Serves 4 to 6

Thanks to Lianne, a customer at our Oakville, CA store, for this flavorful turkey chili recipe that she updated from an original beef chili from her childhood. We added a little expeller-pressed canola oil to make browning the turkey easier and used all-natural and organic ingredients when possible. This recipe can easily be doubled and tastes even better the next day.

Ingredients

1 tablespoon expeller pressed canola oil
1 pound lean ground all-natural turkey breast or thigh
1 medium red onion, chopped
1 medium green pepper, chopped
1 (28-ounce)can diced tomatoes
1 cup (8 ounces) jarred mushroom tomato sauce or mushroom marinara sauce
2 teaspoons chili powder, or to taste
1 to 2 teaspoons sea salt, or to taste
1/8 teaspoon cayenne red pepper, or to taste
1/8 teaspoon paprika
Hot sauce, to taste (optional)
1 (15-ounce)can white kidney beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed

Method

In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and pepper, stirring often until meat is browned and onion is tender, 7 to 10 minutes.

Stir in whole can of diced tomatoes. Add mushroom tomato or marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally. Stir in the beans and cook another five minutes to heat thoroughly.

Nutrition

Per serving (15 oz/422g-wt.): 370 calories (90 from fat), 12g total fat, 2g saturated fat, 26g protein, 46g total carbohydrate (8g dietary fiber, 7g sugar), 60mg cholesterol, 820mg sodium

Tags: Make Ahead, American, Wheat Free, High Fiber, Gluten Free, Dairy Free

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