Join our mailing list to receive 10% off your first order!

X

Kitchen Notebook

October 11, 2019

Turkey Chili

45 Mins

 

  • 1 pack Ground Turkey
  • 1 Kohlrabi, fibrous skin peeled and cut into ½” cubes
  • 2 Parsnips, diced
  • 2 Bell Peppers, cored and diced
  • ½ bunch Red Russian Kale, stems removed and chopped roughly
  • 1 Yellow Onion, diced
  • 1 Garlic clove, minced
  • 1 15-oz can Crushed Tomatoes
  • Chili Powder (Optional)
  • 2 Tbsp Olive Oil
  • 1/2 cup Chicken or Vegetable Broth
  • Sea Salt and Pepper


Heat the olive oil in a soup pot set over medium-high heat. Add the parsnips, onion, bell peppers and kohlrabi and sauté until slightly golden, about 7 minutes. Remove veggies from the pot and add the ground turkey. Breaking it up with a wooden spoon, cook the turkey until it is nicely browned. Return the sautéed vegetables to the pot along with the kale, crushed tomatoes, garlic and broth. Season with sea salt and pepper (and a bit of chili powder if you like) and let simmer for 20-30 minutes until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Divide between bowls and top with a sprinkle of chili powder and your favorite chili toppings, such as avocado or micro greens. 




45 Mins Chili Dinner Fall Meat Paleo recipe Turkey

Leave a comment

Comments will be approved before showing up.


0 Comments

45 Mins Chili Dinner Fall Meat Paleo recipe Turkey


More Recipes You Will Love

NONE