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Gluten & Dairy Free Turkey Chilli


There's nothing like a warm bowl of chili on a cold night. Even though it's allegedly spring where I live, we still have pleeeenty of cold nights ahead. This chili was a new recipe to me, but I'm sure I'll get lots more opportunities to make it in the coming weeks. (I'm totally ready for 70 degree days, btw...).

As soon as I tasted it, I knew I had to share it with you. Super yummy and super easy! Start to finish, I think I was done in 30 min - and 20 minutes of that it was just simmering on the stovetop. You gotta love quick recipes - perfect for a busy weeknight.

Not only is it easy - it's loaded with nutrition. Zucchini, cilantro, tomatoes, kale - just think of all the vitamins and minerals you'll be getting!

This would also be a great recipe to play around with, if that's your thing. You could easily make it meatless and add more veggies or even some beans, if you fancy.

It calls for canned tomatoes, but if you want to really up the nutrition ante, use fresh. (They taste better, anyway - amiright?).

I ate mine with a giant spinach salad (hey, I really like my veggies, OK?), but this would make a good side dish, or main dish. Extremely versatile. Which is how I like my soups.

;-)

Give it a try and let me know what you think!!

Gluten & Dairy Free

Turkey Chili

Yield: 3 servings

Ingredients:

2 TBSP coconut oil

1 lb ground lean white turkey

1/2 C fresh cilantro, chopped

1/2 yellow or red onion, finely chopped

3 garlic cloves, minced

2 TBSP chili powder, mild or hot

2 tsp ground cumin

1 tsp oregano

6 TBSP canned tomato paste

32 oz low-sodium gluten free chicken broth

1 15 oz can diced tomatoes

1 small zucchini, sliced

1 C kale, stemmed and chopped or torn into bite-sized pieces

1/4 C fresh lime juice

Heat a large stockpot over medium heat. Add the coconut oil. Add the turkey meat and sear 1-2 minutes without stirring. Scatter the cilantro, onion and garlic around the turkey meat and cook 2-3 minutes more, stirring once or twice to break up the meat. Add the chili powder, cumin, and oregano and stir. Add the tomato paste and cook 1 minute more, stirring once or twice until the paste becomes fragrant.

Add the chicken broth, diced tomatoes, zucchini, and kale and bring to a simmer over medium heat for 20-30 minutes until the meat is cooked through and the vegetables are tender. Add the lime juice and serve immediately.

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