Dr. Lexi's Turkey or Vegetarian Chili

Turkey Chili with a Bay Leaf

I love chili because it's loaded in fiber rich beans and is the perfect dish to keep you full and warm on a cold day. Even if it's not cold outside, a bowl of chili can provide the protein need to get through the day. Besides, it's an easy dish to cook in bulk, re-heat, and take with you on the go.

You can make it vegetarian, with lean ground turkey, or organic beef/bison.

  • 2 Tbsp Avocado oil

  • 2 lbs lean ground turkey or animal protein of choice

  • 2 cups yellow onions, chopped

  • 3-4 cloves of garlic, chopped

  • 2-3 bell peppers of varying colors, cored, seeded, and chopped

  • 3 celery stalks

  • 1 Jalapeno Pepper, seeded, and finely chopped

  • 1 Tbsp fresh oregano

  • 2-3 bay leaves

  • 3 Tbsp Chili powder

  • 2 Tbsp ground cumin

  • 3 cups organic diced tomatoes

  • 2 cups organic chicken or vegetable broth

  • 2 cups Kale (gotta get your greens somewhere)

  • Salt and pepper.

  • 2 cans kidney beans

  • 2 cans organic black beans

Heat oil in a large pot and add animal protein of choice. Cook until lightly browned, about 5-10 minutes. Drain off the excess oil in a strainer and set aside. Take 1 Tbsp avocado oil and heat in the pan. Add the onions and saute' until soft, about 5 mins. Then add the garlic, bell peppers, and celery. Saute' for about 10 minutes. Add the Jalapeno pepper, oregano, bay leaves, chili powder, and cumin. Then add the diced tomatoes, broth of choice, and kale. Stir thoroughly. Add salt and pepper at this stage and allow it to cook for about 10 minutes covered. This allows the flavors to get activated. Then add the kidney and black beans. Cook for 30 mins.

Serve hot or let the flavors do their thing and eat the dish for lunch the next day.


Dr. Lexi

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