Dr. Alyssa’s Inspired Health Program

Email #6: AG Turkey Chili

(N.B. Organic, free range and non-GMO ingredients always recommended)

The beauty of this recipe is that in times such as these, when you can’t be sure what your delivery may hold, or what can be done with the extra can of beans you bought, this recipe can have many substitutions and still be healthy and delicious. Below is the general recipe I follow, but feel free to modify as needed. Also keep in mind this recipe serves about a dozen people, so if you don’t feel like having that much leftover, feel free to cut it in half (though it does freeze well too!)

Ingredients

3 tablespoons olive oil
2 pounds ground turkey (or other chopped poultry/meat)
2 cups chicken stock (or other broth/stock)
2 28oz cans tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
1 each of red, yellow and orange bell peppers, diced (or whatever peppers you have)
1 15oz can black beans (or other beans)
1 15 oz can kidney beans (or other beans)
1 tbsp paprika
2 tbsp chili powder (or more to taste)
Himalayan crystal salt and freshly ground black pepper (to taste)
Optional garnish: Hot sauce, tortilla chips and shredded cheese

Directions

1. In a LARGE pot, brown garlic in oil
2. Add onion and sauté over medium heat
3. Sprinkle salt and pepper
4. Add turkey chop meat and brown, stirring frequently
5. Add paprika and 1 tbsp chili powder
6. Add in diced peppers and saute 5 more min
7. Pour in chicken stock, scraping up any bits of browned meat
8. Add in tomato sauce
9. Add in beans (drained)
10. Add additional tbsp of chili powder (or more to taste)
11. Raise heat to high and bring to a brief boil
12. Cover and simmer over low heat for at least 45 minutes (but can remain on low until ready to eat)