Black Bean Turkey Chili

Ingredients:

• 1 medium yellow or white onion chopped

• 1 Serrano pepper seeded and chopped

• 1 Jalapeño pepper seeded and chopped

• 1 Lb ground turkey breast

• 1/2 Lb ground turkey thigh

• 1 bunch chopped organic celery about 6 to 8 ribs

• 1 bunch grated organic carrots about 6

• 2 - 4 cloves garlic chopped or pressed

• 1 Tbsp Cumin or more to taste

• 2 Tbsp Mexican Seasoning or more to taste

• 1 tsp Turmeric fresh or dried

• Sea salt and pepper to taste - I like to season with sea salt as a cook this turns out to be approximately 1 Tbsp. Pepper is approximately 1/4to 1/2 tsp

• pinch of red pepper flakes or more to taste (optional)

• 2 BPA free cans organic Black Beans rinsed or 1Lb cooked organic black beans

• 28oz BPA free can organic diced tomatoes with juice

• 4 cups liquid of choice veggie broth, turkey or chicken bone broth, or filtered water

• 1 bunch chopped cilantro leaves

Instructions:

1. Heat 1 Tbsp ghee, oil or broth, add onion and sauté until translucent approximately 5 minutes, add chopped peppers - sauté 3 to 5 minuets, add turkey meat and cook breaking up chunks of meat with wooden spoon as it cooks, add celery, carrots and garlic, cook until tender and incorporated with meat mixture - approximately 10 minutes

2. Add in spices, beans, diced tomatoes, and liquid, stir to incorporate, bring to a light boil, reduce to a simmer and cook for 30 to 45 minutes, stirring every 10 to 15 minutes as needed giving all the flavors time to bind together. Add in chopped fresh cilantro leaves and simmer for an additional 15 minutes.

3. Enjoy chili with topping of your choice; avocado chunks, nutritional yeast, grated cheese, pepper flakes, cilantro, sour cream.

Nutritional Highlights:

• Soups, Stews and Chili’s are nourishing to the body. Cooking vegetables, meats, and beans helps break down cell walls of the food making nutrients more absorbable for our bodies. Slow cooking SOUL ( Seasonal Organic Unprocessed Local) food not only makes the food easier for our bodies to absorb, digest and release, it helps reduce our toxic load, allowing our bodies heal and work more efficiently. Soups, Stews and Chili’s are a great way to increase our vegetable intake, reduce inflammation and support our immune system.

References:

I came across the original recipe in a Better Homes and Garden magazine I picked up at my Grandparents house while visiting. It was the late 1980’s I had my first studio apartment at the beach, and I was having my family over for dinner. This was the perfect meal, I could cook it in one pot and it didn’t require an oven, since I didn’t have an oven. It was a hit that night and has evolved into what it is today. I hope you enjoy making and sharing this chili recipe as much as I do. Got your health, got it all!