I feel a little silly posting two chili recipes in one week, but that’s all I’ve got for you. Our diet usually consists of one chili and one soup every week in the winter. I love one pot meals and nothing warms us up better than a big pot of chili made in my bright blue Dutch oven. That beautiful Caribbean blue Dutch oven always takes me to a happier place. Don’t even ask how a pot could make me happy, but if you have one, take it out and make this chili. I’m sure it’ll bring a smile to your face and one to your belly (if that were possible).
This chili is super healthy which is perfect for everyone’s healthy New Year goals! Something I’ve been enjoying lately is healthifying our chili’s and trying new ways to not use beans in them. I’m a long time bean lover (weird sentence), but it’s a fact that they tend to upset mine and David’s stomachs and cause some issues, if you know what I mean. In place of beans, I’ve been adding carrots and sweet potatoes, which we both enjoy. It’s nice to get more vegetables in chili. Adding kale just cinches the deal that I’ve gone coocoo for health.
One thing about eating super healthy (& Paleo most of the week) is that with our chili we don’t eat bread or cornbread with it. I was really wanting some cornbread with our chili on Sunday night when I made this, so I looked up a recipe for Paleo cornbread, which is pretty silly, since corn isn’t paleo. What I found was coconut muffins to take the place of cornbread. While it totally wasn’t the same, the muffins were not half bad when you scooped a piece of “cornbread” into the chili and let it soak up the juices for a minute. David said he loved eating the “cornbread” with the chili, but I think I’ll keep looking for something a tad more satisfying. Maybe adding some diced green chilis to them would have helped. Either way eating turkey chili and coconut muffins sure satisfied us. We had plenty of leftovers for lunch the next day, too which always helps with eating healthy.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 3 carrots, diced
- 1 large or 2 small sweet potatoes, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoons Kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 (14.5 oz) diced tomatoes
- 2 - 2 1/2 cups chicken broth (depending on your desired thickness)
- 2 large handfuls kale, washed & torn into bite sizes
- Garnish with: Chopped cilantro and lime wedges
- In a Dutch oven, heat olive oil over medium heat. Stir in ground turkey and cook for about 5 minutes. Stir in onion, carrots, and sweet potato and cook for about 5 minutes. Stir in garlic, chili powder, cumin, and smoked paprika. Mix in diced tomatoes and chicken broth. Bring to a boil. Reduce heat to low to allow simmering, place lid on top, and let simmer for 30-40 minutes. Stir in kale and let wilt. Serve with cilantro and lime.