GROUND TURKEY THREE BEAN CHILI
This time of year is actually very busy with all the variety of after school activities and holiday preparations. I’am also thoughtful this time of year of mainting that balance between enjoying the holidays while still trying to maintain some consistency with meal prep and nourishing meals that keep our family balanced. It is one of the many reasons I love this particular recipe! In fact, this recipe is so good it is fabulous to take to any holiday potluck as everyone will really enjoy it which is great too.
This is a favorite in our house especially with my kiddos so anytime that happens it becomes a regular staple in our meal rotation. It is also a fabulous way to pack a lot of powerful nutrition in there. I love the versatility too of this recipe as I have made it so many different ways. It can be made vegan by simply omitting the meat. I have done it with shredded chicken thighs, ground beef. In fall, I often will throw some seasonal diced butternut or delicata squash in there. It also makes for fantastic meal prep for the week as it holds really well in a airtight glass container thorough the week in the fridge. My husband loves to take the leftovers to work and I generally get two meals out of this as the first day I will serve it over sprouted quinoa or brown rice with all the fixings. Then the next day or day after we serve it over baked potatoes which is amazing!! This recipe really satisfies that need and desire for warming, comforting foods for those living in cooler climates too. All the way round this is a recipe that you will want to keep around! I hope you enjoy it as much as we do.
Large stock pot
2 tbs olive oil
1 small onion peeled and minced
3 cloves of fresh garlic peeled and minced
3 tbs fresh cilantro washed and diced
3 stalks celery washed and diced
5 medium carrots peeled and diced
1 lb ground organic turkey
Pinch of sea salt
Freshly ground black pepper
1 24 oz jar or can of crushed tomatoes
3 tbs organic ketchup
1/4 cup apple cider vinegar
3 tbs real maple syrup
2 tbs chili powder
2 tbs cumin powder
1 can of pinto beans rinsed
1 can kidney beans rinsed
1 can black beans rinsed
2 cups filtered water
Take a large stock pot and add olive oil then place heat on medium. Add minced onion, garlic and fresh cilantro and cook approx. 2-3 minutes till onion becomes translucent. Then add celery and carrots and cook another 5 minutes. Now add ground turkey and sauté for 8 minutes till ground turkey is mostly cooked. Now add can or jar of crushed tomatoes along with ketchup, apple cider vinegar and maple syrup. Then add chili powder and cumin along with the pinto beans, kidney beans and black beans, then add filtered water (chef tip: I pour my filtered water into my jar or can of tomato sauce to get it all out so there is no waste then I add to chili). Bring heat up to high so the chili can come to a quick boil then immediately reduce to low and leave the top of the pot slightly off so chili can reduce and thicken for approx. 30 minutes. Once done, I love garnishing with fresh cilantro, avocado, hot sauce, unsweetened coconut yogurt or you can use sour cream. Other options are topping it off with a sprinkle of cheddar cheese.
For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link. It makes a great holiday gift too!!!
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Oxoxoxo Chef Emery
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