Thursday, September 24, 2015

21 Day Fix Turkey Chili

Nothing like warm chili to go with my flannel shirts, boots n skinny jeans!!
I LOVE this Season 

We added a good amount of chili pepper to this Bad boy and it really cranked up the heat so use caution with this recipe

The Recipe
1 lb Ground Turkey2 Tsp Extra Virgin Organic Coconut Oil (or coconut oil if you don’t have extra virgin organic, and who does)
1 Medium Onion Chopped (Red onion is our favorite)
1 Medium Green and 1 MediumRed Bell Pepper (We substituted Zucchini due to food allergies)
2 Cloves of Garlic (finely chopped)
2 Cans of Kidney Beans (we used Pinto Beans) Drained and Rinsed
2 Cups Diced Fresh Tomatoes (or 15 oz can if out of season)
1 Cup of Red Wine (and one to drink while cooking)
1 Tbsp Ground Chili Powder1/2 Tsp Himalayan  Salt (or just salt if you are sane)
2 Tsp Crushed Red Pepper (it says optional, but it is not, this makes it rock)
1/4 Cup Chopped Fresh Cilantro8 Tsp Crumbled Goat Cheese (sub feta)


Brown Turkey in large frying pan over a medium heat.  When done remove and set aside.
Place  Coconut oil in large sauce pan over medium heat.
Once oil is pre-heated add onion and zucchini (or bell peppers) and cook until onion is translucent (about 5 or 6 minutes)
Add Garlic, cook, stirring frequently for one minute.
Add Turkey, Beans, Tomatoes (if canned ensure liquid is also added, if fresh, add 1 cup water) Wine, Chili Powder, Salt and Red Pepper.  Bring to a boil.  Reduce heat and gently boil for 20 minutes stirring occasionally.
Evenly divide this delight among six serving bowls, top with cilantro and cheese.
The next step is obvious, eat it!
The Containers (it is the key people)
Each serving contains the following containers
1/2 Green
1 Yellow
1 Red
1/2 Tsp

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