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

Tortilla strips


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.