Bean-free chili recipe made without tomatoes, chilies, or bell peppers for a low-inflammatory meal.
Ingredients
2 tbsp
Coconut oil
1/2 cup
Yellow onion
(chopped)
4 clove(s)
Garlic
(minced)
3 large
Carrots
(peeled and chopped)
454 gm
Turkey sausage, lean
1 tbsp
Ginger root
(minced)
2 tsp
Oregano, dried
1 tsp, ground
Basil, dried
1 tsp
Parsley, dried
1/4 tsp
Turmeric, ground
1 tsp
Salt
(to taste)
2 small
Summer squash
(chopped)
1 medium
Zucchini
(chopped)
426 gm
Pumpkin puree
4 cup
Bone broth, Organic
1 tbsp
Lemon juice
3 tbsp
Coconut aminos, Coconut Secret
(optional)
Instructions
Heat the coconut oil in a large dutch oven or pot over medium heat. Add the onion and saute, stirring occasionally, until it has softened, about 5 minutes. Add the garlic and carrots and continue sauteing another 2 minutes.
Scoot the vegetables off to one side of the pot and add the ground turkey, ginger, oregano, basil, parsley, turmeric, and sea salt. Brown the turkey for 2 to 3 minutes, flip, then brown on the other side for an additional 2 to 3 minutes. Use a spatula or wooden spoon to break up the meat into smaller pieces and stir it into the vegetables.
Add the remaining ingredients, cover the pot and bring to a full boil.
Reduce the heat to a simmer and cook 20 minutes, until the vegetables have reached desired done-ness and the turkey is cooked through.
Serve chili with fresh chopped parsley, chives, and/or your choice of toppings.
