This chili is amazing…
This is the time of year for soup, chili and stew. Even in L.A. where it’s dropping down to the 40s (which is FREEZING for us) we appreciate a good, warm soup of some kind.
So I have a really good Chili recipe for you courtesy of our partners at Balanced Habits. This is one of the many recipes we provide in our upcoming Balanced Habits 28 Day KICK START which begins next Friday! We also provide vegetarian, vegan and other recipes in the KICK START if you have special dietary considerations
There are still a few spots left in our KICK START if you’re interested in joining in. Just click here to register.
Winter White Turkey Chili & Baked Pita Chips
2 tsp. Extra Virgin Olive Oil, divided
1 lbs. Lean Ground Turkey
2 tsp. Chili Powder (more if you like it spicy)
1 tsp. Ground Cumin
1 tsp. Dried Oregano (Mexican if you can find it, but no biggie)
1 finger pinch Kosher Salt
1 Large Yellow Onion, diced
1 1/2 cups Chopped Broccoli
4 Green Onions, diced (white & green parts divided)
1 Stalk Celery, diced thin
2 Tbsp. Jalapeño Pepper, seeded, minced
2 Tbsp. Garlic, minced
16 oz. Low Sodium Chicken or Vegetable Broth
15 oz. can Cannellini Beans, drained, rinsed
Use a Dutch oven or deep saucepan
Step 1: Heat 1/2 tsp. EVOO in Dutch oven over med-high heat. When hot, add turkey, chili powder, cumin, oregano, and salt. Brown turkey meat, breaking apart until no longer pink; about 4-5 min. When done, transfer to a bowl.
Step 2: Using same Dutch oven over med-high heat, add remaining 1 1/2 tsp.
EVOO; swirl. Add diced onion, chopped broccoli, white parts green onion, celery, jalapeño, and garlic. Cook, stirring often, until onions are softened; about 3 – 4 min.
Step 3: Return turkey mixture to the Dutch oven. Add broth and heat over med-high heat until boiling. Reduce heat to med-low. Gently add beans and allow to completely heat Through at a simmer for about 20 min. Remove from heat. Serve immediately with baked pita chips.
Find out more about our 28 Day KICK START beginning January 17th!
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