Recipe: Turkey Chili

AFS Education

A good rule of thumb: always have good stuff on hand that can get you through the week. If you are unsure of what’s acceptable, check the labels! Read the ingredients list. If you can’t pronounce it, odds are it isn’t meant for your tummy. 

Even better? If you have a practitioner in your back pocket, I’m sure they would be more than willing to help you out! Here’s something you can whip up as either a back-up meal if something doesn’t work out, or your actual meal plan for the week!

Turkey Chili

Ingredients:

·       1 tablespoon extra virgin olive oil

·       1 pound lean ground turkey

·       1 large yellow onion, chopped

·       1 teaspoon kosher salt

·       1 teaspoon garlic powder

·       1/2 teaspoon black pepper

·       1 tablespoon chili powder

·       2 teaspoons chipotle chili pepper

·       2 teaspoons cumin

·       3 small or 2 large sweet potatoes, peeled and diced (about 1 pound)

·       1 cup uncooked quinoa

·       1, 28-ounce can crushed tomatoes

·       1, 15-ounce can black beans, rinsed and drained

·       2 – 3 cups low-sodium chicken stock

Directions:

1.    Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink (about 5 minutes).

2.    Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom of a large slow cooker.

3.    To the slow cooker, add the chopped sweet potatoes, quinoa, 2 cups chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like.

4.    Serve warm with desired toppings.