My husband likes to eat this for breakfast. Hey, why not. It's my staple chili recipe for cold and rainy days. What makes this recipe really good is the addition of two superfood spices: raw cacao and turmeric. They are both rich in antioxidants and add just the right kinds of flavors. I love this chili. Goes perfectly with a side of veggies (my personal favorite is cauliflower) or by itself with a dollop of greek yogurt and a sprinkle of cheese. Even better on the second day. Hope you enjoy it!
Turkey & black bean chili
Prep time: 10 mins
Cook time: 1hr
Nutrition per serving: 400 calories, 14.5g fat, 31g carbs, 40g protein
1 large onion, chopped
2 carrots, grated or 1 cup grated butternut squash
2 lbs of ground turkey, raw
2 cans of black beans, rinsed well
1 large can of tomatoes, pureed
1/2 TBS avocado or olive oil
1 TBS garlic powder
1 TBS cumin
1.5 TBS raw cacao powder
1 TBS dried parsley or oregano, or both
1 TBS paprika
1/2 TBS turmeric
1 tsp cayenne pepper
1 tsp black pepper
1 tsp (or more) salt
1 TBS Worcestershire
1/2 cup white wine (optional)
Heat up olive oil in a large pot. Add onions and carrots and sauté for about 10 minutes or until they start to get soft and fragrant.
Add ground turkey. Using a wooden spatula break it down into little pieces and incorporate well with onions and carrots. Cook until all turkey turns grey throughout the pot.
Add all your spices, mix well and cover for 5 minutes.
Add tomato puree.
Reduce heat, cover and cook for about 45 minutes.
Add black beans* and cook for another 15 minutes.
*I don't like my beans mushy so I add the for the last 15 minutes of cooking.