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I've been reading which is a bad thing. Reading puts ideas in my head such as carbs are bad and olive oil creates toxins when heated. The end result is a chili which has no beans and is cooked in coconut oil.
I'm not ready to have a full-on discussion about either of those topics so let's move on to the important part -- you can use olive in instead of coconut oil, and no, you can't taste the coconut. It did make the house smell nice but it dissipates quickly and my wife didn't mention anything about it when she walked into the house.
This was tasty and it has a healthy dose of veggies. Without the turkey, I might end up hungry sooner than later which is why I included it.
No Bean Turkey Chili
- one package of Jennie-O extra-lean ground turkey
- two large celery stalks, sliced
- one medium onion, chopped
- two red bell peppers, chopped thick
- four crimini mushrooms, chopped thick
- two large carrots, chopped thick
- two medium zucchini, cubed
- two small yellow squash, cubed
- three garlic cloves, chopped
- two tbsp chili powder
- one tbsp ground cumin
- one tbsp Italian seasoning
- two cans of diced tomatoes, undrained
- one can of low-sodium chicken broth
- one 7oz can of diced green chiles, undrained
- three tbsp tomato paste
- two tbsp coconut oil
Cook turkey in one tbsp coconut oil over medium-high heat until center is no longer pink. Drain and set aside.
Sauté celery, onion, bell pepper, mushrooms, carrots, zucchini, yellow squash, and garlic in one tbsp coconut oil over medium-high heat for 10 minutes. Add garlic, chili powder, cumin, and Italian seasoning; continue to cook for one minute.
Add chicken broth, diced green chiles, and tomato paste. Bring to a boil; reduce heat and simmer for 30 minutes.
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