A delicious mouth-watering pot of Retha’s Turkey Chili can be prepared in under an hour. Then top this dish with cheese, avocado, and tortilla chips.
Recipe Makes 4 Servings
2 tablespoons Coconut Oil
1 green bell pepper, chopped
2 celery stalks, chopped
1 small onion, finely chopped
2 tablespoons Minced Garlic
1 pound ground turkey
1 1/2 teaspoons ground cumin
Lemon-Pepper, to taste
1/2 teaspoon Sea salt
2 (15 ounce) cans Low Sodium Red Kidney Beans, drained
1 (14 ounce) can of Diced Tomatoes
2 (8 ounce) cans Tomato Sauce
1 chipotle chile, finely chopped from 1 can (7 oz.) Chipotle Chiles in Adobo Sauce
1/4 cup shredded Monterey Jack cheese
1 avocado, chopped
1. Heat oil in medium pot over medium heat. Stir in peppers, onions, celery and garlic; sautee until tender, 5-7 minutes and then set aside. Add turkey to the same pot, cook, breaking up turkey with spoon, until browned, about 5-10 minutes. Strain the meat and then put back into the pot. Add the mixture of peppers, onions, and garlic. Stir in cumin, lemon-pepper, sea salt.
2. Stir in beans, tomato sauce, diced tomatoes, 1 cup water and chipotle chile; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes.
3. Divide chili among serving bowls. Top with cheese, avocado and Tortilla strips.