Chili with a Twist
Who says chili has to be a Fall/Winter dish!? We think this turkey chili is a great quick meal for spring.
1 pound pastured turkey
2 tablespoons olive oil, ghee, duck fat, whichever you prefer
1 large onion, diced
4 garlic cloves, minced
1 medium head cauliflower, chopped into 1 inch pieces
4 small blue potatoes (or 2 medium yukon gold potatoes) peeled and sliced into 1/2 inch thick half rounds
1-2 long hot peppers, depending on your taste
4 tsps. ground cumin
1/2 tsp. ground coriander
1/2 tsp. white pepper
1/2 tsp. salt
1 can cannelini beans ( try the beans we carry from Eden Foods. Organic and salt free)
3 cups chicken stock
Garnish: avocado, sliced jalapeno, crumbled feta cheese
heat 3 tablespoons fat in a dutch oven over medium-high heat. Add the turkey, onion and garlic. Add the spices. Cook, stirring until the turkey in no longer pink, 3-5 minutes. Add the chopped cauliflower and potatoes reduce the heat to medium and cook, stirring frequently, until they start to soften, 5-7 minutes. Add the stock and drained beans. Bring to a boil, reduce to a simmer and partially cover. Cook, stirring occasionally, until the liquid has thickened, about 40 minutes.
Garnish with your favorite toppings and enjoy.