We love a good bowl of chili on a cold winter’s day and this recipe is quick and easy and perfect for a busy weeknight meal. Doubling the recipe feeds our whole family of six with wonderful leftovers that I freeze in small jars to pull out for lunches. I hope you enjoy it as well.
1 pound ground turkey
1 white onion, chopped
2 cups bone broth (or less if you prefer thicker chili)
1 jar crushed tomatoes (I like Jovial’s. I choose glass jars over cans as the tomato acid draws toxins out of plastic-lined cans)
1 can kidney beans (or if you have the time you should soak and cook kidney beans yourself. Read why here.)
whatever additions you like: cherry tomatoes and sliced peppers are favorites at our house, but get creative!
1 tablespoon garlic, minced
1/2 tsp paprika
1/2 dried oregano
1/2 tsp ground cayenne pepper
1/2 tsp cumin
1/2 tsp Celtic sea salt
1/2 tsp black pepper
Cook turkey in butter and stir in onion and cook until tender. Pour in broth, mix in tomatoes, beans, garlic, and desired additions. Season and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Serve in a bowl with a large spoonful of sour cream and garnish with cheese and sliced green onion. Enjoy!!