This is a really easy recipe and it makes about 6-8 servings. If you like your chili spicier, just add chili powder or jalapeno to taste. Top it with fresh cilantro and enjoy!
2 tsp coconut oil
2 lbs ground turkey meat (preferably Diestel or other humanely raised, all natural turkey)
1 medium red onion, cut into 1/2 inch dice
3 cloves garlic, finely minced
1/2 red bell pepper and 1/2 green bell pepper, chopped
1 medium jalapeno pepper, seeded and minced (optional)
2 tsp cumin, ground
1 1/2 tsp coriander, ground
1 Tablespoon chili powder
1/4 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper, freshly ground
1 15oz can organic kidney beans, rinsed & drained
2 15oz cans organic fire roasted diced tomatoes
1 4oz can fire roasted diced green chiles
2 Tablespoons fresh cilantro, chopped (optional)
Heat coconut oil in a large saucepan or dutch oven over medium heat.
Add the onion and garlic and cook for about 4-5 minutes, stirring constantly until the onions become translucent.
Add the jalapeno, bell peppers, green chiles and turkey and cook about 10 minutes or until the turkey is no longer pink.
Add spices and stir in, cooking for another minute or two.
Stir in tomatoes and kidney beans and bring to a boil.
Reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
Garnish with fresh cilantro and other toppings of your choice and serve.
Store leftovers in a glass container.