Rainy, cold, and gloomy days all call for a warm delicious meal, and this turkey chili is definitely one of those meals. I have to say this is probably my favorite recipe I’ve created in a while. IT’S SERIOUSLY SO GOOD, I’m kind of obsessed.
The great thing about this chili is its packed with protein! It not only contains ground turkey which is a great source of lean protein without a ton of fat. But I also used chicken bone broth as an extra boost of protein and vitamins including calcium, magnesium, phosphorus and others!
Bone broth contains loads of natural collagen , and collagen makes gelatin which helps your skin and is full of amino acids. It also improves gut health and aids probiotic growth in the gut. If I haven’t convinced you yet on how good bone broth is for your health, I’LL KEEP GOING. It can help fight cellulite, has anti-inflammatory properties and can overall help build a stronger immune system (which we all definitely need right now!). I highly recommenced using bone broth in this recipe (like I did) and replacing regular chicken, beef or vegetable stock with bone broth in other recipes for all the added benefits!
Prep Time 10 minutes
Cook Time 45 minutes
Serving Size 6
|10 organic baby carrots, diced|
1 red bell pepper, chopped
1 yellow onion, chopped
1 tablespoon minced garlic, 3 cloves
16 oz. ground turkey (I used 94% lean, 6% fat)
1 (10 oz.) can of diced tomatoes (I used Rotel), drained
2 1/2 cups chicken bone broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 1/2 tablespoons chili powder
1 teaspoon dry oregano
1 teaspoon himalayan pink salt
1 teaspoon garlic powder
Pepper to taste
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can sweet corn, drained
1 (15 oz.) kidney beans, drained
|1. Chop carrots, red bell pepper, onion and mince garlic.|
|2. Spray large pot with avocado oil spray or drizzle with oil of choice.|
|3. Add carrots, red bell pepper, onion and garlic to pot.|
|4. Sauté on medium heat for 6-8 minutes.|
|5. Add 1 teaspoon of avocado oil and ground turkey to pot.|
|6. Break apart turkey and stir until cooked, for 5-7 minutes.|
|7. Add can of diced tomatoes and chicken bone broth.|
|8. Stir together and turn down heat to medium- low.|
|9. Add cumin, cayenne pepper, chili powder, oregano, himalayan pink salt, garlic powder and pepper.|
|10. Stir in spices.|
|11. Add garbanzo beans, corn, and kidney beans.|
|12. Bring heat up to a boil, then turn down to simmer.|
|13. Let simmer for 20-25 minutes.|
|14. Taste and add any seasonings needed, I added a bit more cayenne pepper for more spice.|
|15. Serve and enjoy!|
My favorite toppings on top of my chili are dairy free cheese and avocado! Other great toppings are sour cream, jalapeños, my sourdough croutons 🙂
IF YOU MAKE THIS RECIPE, TAG ME ON INSTAGRAM, TWITTER OR FACEBOOK SO I CAN SEE YOUR CREATIONS!
I hope you all enjoy this recipe as much as I do.
What are your favorite chili toppings? Let me know in the comments below!