Three Bean Turkey Chili

The Super Bowl is right around the corner! With that said, I have been playing around with menu options for Sunday. Of course there will be some of the usual suspects; nacho’s, wings (baked), and chili (turkey).  For me chili, it is quintessential winter food. I grew up in upstate New York, where it snows there from October until May… I have great memories of my Dad cooking up a pot of chili on a snowy afternoon. Football on the tv and beer in hand. My version is a little spin on what I grew up on. To round out this meat heavy meal I am adding my favorite kale salad. I am totally obsessed with True Foods Kitchen, Dr. Weil has created a Tuscan Kale Salad for them that is fool proof. I have converted kale haters into lovers with this!!! I have put a little spin on this to make it gluten and dairy free. I hope you enjoy!

Three Bean Turkey Chili

Ingredients:

1tbsp avocado or grape seed oil

2 medium onions diced

2bs ground turkey, I like dark meat

1.5 tsp dried oregano

1.5 tsp ground cumin

1/4c chili powder

1tbsp unsweetened cocoa powder

1.5tsp salt

1/4tsp ground cinnamon, level

2 bay leaves

1-28oz can whole tomatoes, I like san marzano’s

3.5c. chicken or beef stock, I have been using bone broth

1 8oz can tomato sauce

15oz cans cannellini beans, rinsed, drained

15oz can of pinto beans, rinsed, drained

15oz can of kidney beans, rinsed, drained

Garnish- all optional 

1/2c red onion, diced

1/2c fresh cilantro leaves chopped

1/2c Plain low-fat greek yogurt or light sour cream

1 avocado diced

1c cheddar or monterey jack cheese shredded

In a large pot, (I like a Le Creuset, but any will work) over medium high heat add oil. Once hot add onions and sauté until light brown. Add in turkey, oregano, cumin, & chili powder; stir until the meat has all turned brow and there are no more pink bits. Mix in cocoa powder, cinnamon and salt. Then add in bay leaves, tomatoes, stock, and sauce. Mix well and bring to a boil. Reduce to a simmer and let sit for 30-45min. Taste to see if you need more salt.

Remove bay leaves and add the beans. Let simmer for another 15-20 or until you are ready to serve. 

This is great made ahead of time. You can always turn it off and then reheat when ready to serve. I find, it tastes better the longer I let it sit or even when its reheated the next day.