Turkey Chili Recipe : The Fit Foodie

The Fit Foodie’s Crockpot Turkey Chili with Kale, 
Carrots and 6-Bean Medley

Using ground turkey, canned kidney beans, and plenty of seasonings gives this simple and surprisingly light chili plenty of flavor. It's even better the second day!


Serves 6-8 

Ingredients:
2 tsp Raw Coconut Oil
1 medium red onion, diced
3 cloves garlic, minced                                                                                                                                 
1 1/1/2 pounds 93% lean ground turkey
1 Tbsp chili powder
1 Tbsp cumin
2 teaspoons LoSalt reduced sodium alternative
1 teaspoon black pepper
1 teaspoon white pepper                                                                                                                             
1 teaspoon cinnamon                                            
2 tablespoons tomato paste
2 packages Melissa’s Six-Bean Medley (white kidney, cranberry, white navy, red kidney, black-eyed and black beans)
2 cups water or low sodium vegetable broth                                             
3-4 carrots, washed with Eat Cleaner Fruit + Vegetable Wash and chopped into ½” coins
1 small bunch kale, washed with Eat Cleaner Fruit + Vegetable Wash, tough stems removed and chopped into 2” pieces 

Optional: Avocado slices to top

Instructions:
In a large skillet, heat coconut oil over medium high heat. Add the onions and garlic and cook until translucent.  Add ground turkey and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat and drain off fat.  Season with  chili powder, cumin, LoSalt, black and white pepper, and cinnamon in a small bowl, mixing with a fork.

Transfer ground turkey saute to a crockpot and add remaining ingredients.  Mix well with a wooden spoon and cook over low heat up to 7-8 hours or high heat up to 3-4 hours.   If you’re not using a crock pot, cook in a stock pot or dutch oven on the stove over low heat for 1 hour.  Serve with optional avocado slices.


Mareya Ibrahim is "The Fit Foodie" - an award-winning entrepreneur, chef, author and co-inventor of the Eat Cleaner® line. Her book "The Clean Eating Handbook" was released in May 2013 and is being touted as the 'go-to' guide for anyone looking to eat cleaner and get leaner.  She is a featured chef on the Emmy-nominated cooking show Recipe Rehab and the clean food expert for eHow.com, Livestrong.com and San Diego Channel 6 News. Her backpage column, "The Fit Foodie", appears in Edible Orange County Magazine.  She is also the creator of the Cleaner Plate Club™ - the only balanced nutrition meal prep program that follows her proven formula for fat and weight loss, helping thousands of followers reclaim their health. Her meal plans can also be found in The Daniel Plan, a new book from Dr. Rick Warren, Dr. Mark Hyman and Dr. Daniel Amen.

Photo Credit:  Chef Mareya Ibrahim, The Fit Foodie (www.EatCleaner.com)

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