Today I have a guest recipe from my good friend Hallie Klecker at Daily Bites. Hallie is a nutrition educator and author of the new cookbook, The Pure Kitchen: Clear the Clutter from Your Cooking with 100 Gluten-Free, Dairy-Free Recipes. I love the healthy turkey chili recipe below because it is a great example of Hallie’s style: clean, whole food ingredients, and lots of flavor.
Speaking of flavor, this turkey chili recipe gets its kick from chili powder, but you can adjust the heat up or down to suit your tastes. Chili powder can easily be found in mild, medium, and hot varieties. I typically stick with a mild or medium chili powder as we are a bit timid in this household, but for a bigger punch, feel free to use a hot chili powder or even add a dash of cayenne.
Okay, take it a way Hallie …
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Pound Lean Ground Turkey, preferably organic
- ½ Pound Parsnips, peeled and cut into ½-inch pieces
- 2 Cups Bite-Sized Cauliflower Florets
- 2 Carrots, peeled and chopped
- ½ Medium Onion, chopped
- 2 Tablespoons Chili Powder
- 1 Teaspoon Ground Cumin
- 4 Garlic Cloves, finely chopped
- 1 (14.5-ounce can) Diced Tomatoes
- 2-1/2 – 3 Cups Water
- 4 Cups Chopped Kale, stems removed
- Sea Salt and Black Pepper, to taste
- Chopped Fresh Parsley, for garnish (optional)
- Heat the olive oil in the bottom of a large pot or Dutch oven over medium heat.
- Add the turkey and cook, breaking up with a utensil, until no longer pink.
- Add the parsnips, cauliflower, carrots, and onion. Cook covered, stirring occasionally, for 8 minutes.
- Add the chili powder, cumin, and garlic. Stir for 1 minute.
- Add the tomatoes and water. Bring the chili to a boil, then reduce the heat to low and simmer, covered, for 10-15 minutes or until the vegetables are tender.
- Stir in the kale and cook for 2-3 minutes to wilt.
- Season to taste with salt and pepper.
- Garnish bowls of the chili with parsley, if using.