I know what you’re thinking…chili during the summer?
And friends, this chili is good anytime of year! IN FACT, I would argue that chili is even better in the summer because A) you don’t have to turn on the oven, and B) it’s so nice during the summer when you don’t have to prep lunch…you can just walk in the kitchen, throw a bowl in the microwave, and enjoy a perfectly healthy and delicious lunch!
All that to say, this lightened up turkey chili has become a staple in our home this summer. In fact, it’s my husband, Steven’s favorite!
Give it a try and you’ll see why! Serve it with some crusty bread or some crunchy tortilla chips (we love these grain-free tortilla chips made with avocado oil!) and you’ve got a hassle free, quick lunch in a jiffy!
Plus: this is gluten free, paleo and (with a slight substitution) Specific Carb Diet friendly!
And, you can have it thrown together in under an hour. How’s that for an easy dinner!
Here’s What You Need: (Serves 6)
1 lb ground turkey
1 Tbsp EVOO
1 yellow onion, diced
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp freshly cracked black pepper
1 Tbsp chili powder
2 tsp chipotle chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 Japanese sweet potato, peeled and diced
1 large red pepper, diced
1 28-oz can diced fire roasted tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 1/2 cups low sodium chicken or vegetable broth
Garnish: fresh cilantro, tortilla chips, shredded cheese, avocado and sour cream
Tools:
Good chef’s knife
Le Creuset or stock pot
Wooden spoon
Measuring cups/spoons
Directions:
In a Le Creuset or large stock pot, heat 1 Tbsp EVOO over medium-high heat. Add the ground turkey, onion, salt and pepper and brown the meat until it is no longer pink and the onion begins to soften, about 6-7 minutes.
Then add your fresh garlic and spices, and stir to coat, cooking about 2 minutes.
Next, add your sweet potato, bell pepper, crushed tomatoes, beans and broth. Bring to a boil and then reduce to a simmer. Simmer, uncovered, for about 45 minutes, stirring occasionally, until the soup thickens.
It will last for four days in the fridge.
*ProTip: This makes more than my husband can eat in four days, so right off the bat, I freeze 1/2 of the chili in individually portioned containers, so he gets three lunches now, and three frozen lunches in the future. (Or a “save-me” dinner when we’re getting home late from the airport or a Reds game).
I’m going to be honest, I make a lot of chili. You see, we’re one of those households where I serve Steven and I a plated lunch and dinner every day. Every. Day. Homemade, healthy, all the food groups, absolutely delicious…and we eat together.
One way I have found to make my life a lot easier is to make a big pot of chili at the beginning of the week, making lunchtime a breeze! All that to say…this version of chili is his favorite. He says it’s a little sweeter than the others that I make, and he likes that about it!
He does add crushed red pepper flakes and hot sauce to it — because nothing is spicy enough for that man, so follow his lead if you dare!
One thing about this chili is that by using Japanese sweet potatoes, they hold their form nicely. Other varieties of sweet potatoes or yams get mushy or somewhat disintegrate in soup, but the higher starchiness of Japanese sweet potatoes make them excellent for soup! You can find them in most grocery stores next to the other varieties of sweet potatoes.
And it goes without saying that this soup is excellent for you! Lots of lean protein, veggies, fiber, vitamins and minerals — it is nutrient dense!
So give this a try! It may be a little unorthodox to cook chili in the summertime, but I may just convert you to this oven-free, healthy meal in a snap!
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