Turkey chili is the ultimate comfort food. It’s warm, spicy, filling, and perfect for cold winter days. We’ve added some non-traditional ingredients like quinoa and sweet potatoes, which not only add to the hearty texture but also add vitamins and fiber. We’ve chosen ground turkey for the base, so you can have this chili on or off your Clean Program cleanse, just omit the tomatoes when cleansing. Since it’s prepared using a slow cooker, it’s a hands-off recipe that you can prep ahead of time for a satisfying dish that will feed you all week long. We love easy one-pot recipes!
IT’S ALL ABOUT THE TOPPINGS
If you search for chili recipes you’ll find hundreds of variations. Different spice blends, various meat choices, and a strong stance on whether beans have a place in chili are just a few opinions you’ll find. Most of the time, the chili itself is the least of our worries when it comes to health. However, while the basics of traditional chili might not always be health offenders, it’s what goes on top that can make all the difference.
Often we find chili piled high with sour cream, cheese, and fried tortilla chips. We think that you can get as much crunch, flavor, and creaminess from wholesome ingredients. For topping this nutrient-dense turkey chili, we’ve suggested purple onions for crunch and spice – plus they’ll promote healthy glucose levels. Green onions are a great option if you prefer crunch with a milder flavor, and they’ll boost your immune system. Avocado is a creamy option with far healthier fats than standard sour cream or processed cheese. If you want a bit more flavor, cilantro is a great choice.
SPICE OF LIFE
The basic ingredients for chili like ground meat, onions, garlic, and tomatoes rely on spices to truly shine. We’ve used two types of chili powder to amp up the flavor in this chili. Next, we’ve added paprika which not only adds a stunning deep red color but also comes with a dose of capsaicin, a compound that helps relax blood vessels and lower blood pressure. Cumin is a spice often found in traditional chili and has a long list of benefits to our immunity, digestion, and skin. Even during the cleanse, dried peppers are allowed in small amounts as seasoning.
1/4 cup olive oil
1 pound lean ground turkey
1 cup quinoa, rinsed
2 sweet potatoes
1 large yellow onion
5-6 garlic cloves
1 can diced tomatoes (omit if cleansing or substitute pumpkin purée)
4 cups chicken broth
2 tablespoon chili powder
1 tablespoon ancho chili powder
2 teaspoons paprika
1 teaspoon cumin powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt + pepper to taste
Mix all spices until fully combined.
Add olive oil to pan and heat over medium. Add ground turkey and 3/4 of spice blend, and cook until lightly browned (about 5-7 minutes), breaking meat apart as you cook.
When meat is finished cooking, pour the meat and juices into your slow cooker. Keep the remaining 1/4 of the spice blend covered. Cut sweet potatoes into uniform cubes. Using a food processor, finely chop onion and garlic.
Add potatoes, onion, garlic, can of tomatoes, quinoa, and broth to slow cooker. Add a generous pinch of salt a fresh ground pepper. Stir thoroughly, and make sure all ingredients are submerged in broth. Cook on high for 3-4 hours.
About 15-30 minutes before you serve your chili, add remaining spice blend and stir to combine. Layering your spices will increase the complexity of the flavors. Serve with cubed avocado, sliced purple onion, green onion, and cilantro. This turkey chili will keep in the fridge for up to a week or can be frozen and stored for 2-3 months.