Even though spring has sprung I was in the mood for a hearty meal so decided on chili. I found some different recipes online but wasn't too excited with them so I created my own based on the fast chili my mom made when I was a kid, but with more veggies herbs and spices to give if extra nutrition, flavor and heat. I also replaced baked cauliflower for the white rice she would serve with it to keep the glycemic index down. Originally I planned a vegan chili, however, my son requested ground turkey when given the option so I included it. The turkey make it savory and delicious! I soaked white beans since this morning but they weren't quite ready so I used 3 cans of organic beans to shorten the wait time. Soaked beans are much healthier and better on the digestive tract so if you can soak them overnight and cook them in the am and set them aside to use later to save time with this prep or just throw of all the chili ingredients in a slow cooker before you leave the house in the morning and it will be done for dinner. You can even cook the cauliflower while you are getting ready in the the morning. If you choose the slow cooker, saute the veggies, add the meat then put the mixture with everything else into the slow cooker for the best flavor.
Each can of beans is 15 oz so figure 45 oz of beans if you cook your own. I encourage you to plan ahead and soak your beans! If you do end up using canned like I did, make sure to get BPA free cans - do whatever you can to reduce your toxic load.
This recipe requires a bit of chopping involved but otherwise very easy to make.
Savor all of the different spices and herbs, yum!
Dr. Nicole
3 Bean Spicy Turkey Chili with Cauliflower
Rice
CHILI:
2 lbs no hormones, no antibiotics 94% ground
turkey(or chicken, grass fed beef or buffalo – organic preferred)
1 can organic fire roasted diced organic
tomatoes – blend until smooth in vitamix or blender
1 can organic tomato paste
2 tbsp organic chili powder
¼ tsp organic cayenne pepper
1 tsp Cholula hot sauce
2 organic jalapeno peppers seeds
removed and chopped
1 large sweet onion chopped
1 organic orange bell pepper
1 organic red bell pepper
1 can organic kidney beans, drained
and rinsed
1 can organic pinto beans, drained
and rinsed
1 can organic navy beans, drained and
rinsed
¼ cup chopped fresh Cuban oregano (picked from my son's garden) or 1 tsp dried
1 tsp celtic sea salt
3 tbsp organic olive oil
5 large garlic cloves minced
1 cup chopped organic celery
1 cup of low sodium organic vegetable
stock
a few sprigs of fresh organic cilantro chopped
2 Organic scallions/green onions
chopped
Organic grass fed sour cream or vegan
sour cream
CAULIFLOWER:
2 organic whole cauliflowers
2 tbsp avocado oil
½ cup water
Sea salt and pepper
In a large pot, saute garlic, onion in olive oil on low to medium heat until
clear, then add jalapeno, celery, red and orange peppers, mix until coated with oil
Add turkey and make sure to break it up in to small pieces
Add vegetable stock and tomato paste
and tomatoes
Add beans
Add salt, spices and hot sauce
Simmer on low for an hour
Chop cauliflower while chili simmers
and place in a baking dish
Sprinkle the oil salt and pepper on
and add water to the dish.
Bake at 450* covered for 20 minutes
then uncovered for 20 -30 minutes until the edges brown a bit
Mash with a potato masher until rice
like consistency
Serve the chili over the cauliflower
rice
Garnish with fresh chopped organic cilantro
and green onions
and a dollop of grass fed organic
sour cream (optional)
