The very first job I ever had was at Tim Hortons. It wasn’t until I worked there that I began to enjoy eating chili. It’s been raining a lot the past few weeks here in Vancouver. Every time it rains, I want comfort food and chili happens to be one of them. So without any further ramblings from me, I share with you my healthier version of homemade chili! It’s simple, quick and easy! Don’t let the length of this recipe fool ya! Enjoy! 🙂
- 1 Tbsp avocado oil
- 1 cup small diced red onion
- 2 cloves garlic, minced
- 1 lb ground lean turkey
- 1/2 teaspoon sea salt
- 1 cup chicken stock
- 2 cups strained crushed tomatoes
- 2 cups cooked Jacob’s cattle beans
- 1 bay leaf
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- (reserve some sprigs for garnish)
- 1 Tbsp sea salt
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp chili flakes
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 Tbsp cacao powder
- 1/4 cup hot water
- 3 medjool dates, pitted and minced
- The night before cooking the chili, soak 1 cup of Jacob’s cattle bean in 4 cups filtered water for 8 hours or overnight. Strain. Place in a pot with 4 cups fresh filtered water. Bring to a boil. Turn down to a roaring simmer and cook until soft but not mushy. This will take approximately one and a half hours. Strain and set aside until needed.
- Mix all the spices together. Set aside.
- Mix the cacao powder, hot water and medjool dates. Set aside.
- In a large pot, on medium heat, sauté red onions in avocado oil until transparent. Add garlic and continue sautéing for another minute, don’t let it go brown. Add spice mix and sauté for 30 seconds. Add the ground turkey and sauté until cooked through. Add the chicken stock, crushed tomatoes, sweetener mix, cooked beans and bay leaf. Stir and bring up to a boil then turn down to a simmer.
- Simmer for 15-20 minutes. Finish with Italian parsley, cilantro and sea salt.
- Garnish with avocado slices, a sprig of cilantro and a dollop of organic plain Greek yogurt or Kefir if desired.
- This recipe isn’t a typical chili recipe, it does not have chili powder, this was because I made it with whatever I had on hand and that was paprika, chili flakes and cayenne pepper. I liked it the way it was so I left it. Feel free to replace chili flakes with 1 tablespoon of chili powder. Keep the cayenne in for a little kick in your chili or remove it for a milder tasting chili. The choice is yours!
- Sautéing the spices for 30 seconds help release their essential oils thus creating a more nutrient-rich food as well as flavourful! In short, it kicks it up a notch!
- ½ a medium sized onion is approximately 1 cup diced red onion.
- 2 cloves garlic is approximately 1 tablespoon minced garlic.
• The importance of soaking beans:
– reduces phytic acid content
– phytic acid reduces the absorption of minerals into the body
• If you are pressed for time, use 2 cans of beans (your preferred kind of beans) instead of cooking your own. I do suggest purchasing the Eden brand as they are organic and they do not pressure cook the beans in the can. Most canned beans are pressure cooked inside the can which leaves phytic acid to be absorbed back into the beans. This process causes those who eat them gas and bloating. This is the main reason why I cook my own beans.
• When buying strained crushed tomatoes, be sure to look for one that is packaged in a glass bottle as buying any canned tomato products can be harmful to your health. This is because tomatoes are highly acidic and it leaches out more BPA (bisphenol-a) from the lining of the can. BPA can disrupt hormones, harm reproduction and increase risks of certain cancers.
***Have leftovers? Add it to a salad and create a new meal for lunch!