This chili is easy, healthy, inexpensive and filling. Best of all, for those with allergies, it is tomato-free. It keeps well as leftovers. I like to make a big pot of it early in the afternoon and just let it sit on the stove till dinner time. Would probably be good in a slow-cooker too.
Turkey Sweet Potato Chili
Brown in large pan or medium soup pot over medium high heat:
2 slices nitrate-free bacon
Remove bacon when crispy and set aside. Then add to bacon grease in pot:
1 Tbsp coconut oil
1 small onion, chopped
Saute for several minutes, then add:
1 lb. frozen turkey burger, thawed
2 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp black pepper
When meat is cooked, add:
1 cup/can cooked kidney beans
1 cup/can cooked white or pinto beans
the cooked bacon, snipped into small bits
1 large (or 2 small) sweet potato, peeled and cut to 1" cubes
1 cup chicken stock
1 cup coconut milk (or 1/4 c coconut cream concentrate in 1 cup water - don't bother to dissolve separately since it will do that in the pot)
1 tsp thyme
1 tsp dry basil
1/2 tsp. cumin
1/4 tsp cayenne powder, chili powder or dash or tabasco sauce
1/4 tsp cinnamon
1/4 tsp ginger
Turn to very low and cook for 1 hour. Before serving, stir in:
Handful of chopped fresh parsley
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