Paleo Turkey Vegetable Chili

When I was a kid, my church had an annual fundraiser right before Christmas – The Chili Cook-Off. Participants would make their best chili and decorate their table in the hall. Attendees would walk from table to table trying small cups of each chili, trying to determine whose was best. Once you had tried them all, you’d vote for your favorites with cash. Whoever had the most cash at the end of the night was crowned the Chili Cook-Off Champion. But it was barely even a contest because every year, Dave won. And in the Winter of 2005, I was determined to take him down.

I was 13 and knew nothing about making chili. So I did the only thing I could think of at the time: buy boxed chili. Boxed food is amazing, full of sugar. Tastes great. So I prepared my chili according to the instructions, packed up my pot, and headed to the church on a cold Sunday evening. I tried a few other chilis that night, but I was full blown vegetarian at this point, so most of the evening was spent sitting at my table eating bowl after bowl of my own chili. That should have been some sort of indication of my future because that’s every Sunday night for me now. Grannies represent!

Anyways, word got around that my chili was somehow edible. I watched the dollars pile up in my basket, but I’d barely moved all evening, so I had nothing to compare it to. But guess what! I FREAKIN WON! Little did anyone know my chili came from a box. Ever since that day, I’ve loved chili. And honestly, there’s nothing more comforting than a warm bowl of chili on a cold night. Especially in these brutal Los Angeles winters.

This recipe is nothing like my box chili, but I think it’d be a contender in the 2017 Chili Cook-Off.

INGREDIENTS:

• 1 pound ground turkey (I use 93% lean)
• 2 14oz cans fire roasted tomatoes
• 1 can tomato paste
• 2 medium yellow squash
• 3 stalks celery
• 2 large carrots
• 1 large green bell pepper
• 1 1/2 cups bone broth (I use homemade)
• 1 small yellow onion
• 4 cloves garlic
• 2 tablespoons coconut oil
• 3 tablespoons chili powder
• 2 tablespoons onion powder
• 2 tablespoons chili flakes
• 1 tablespoon black pepper
• 1 tablespoon pink himalayan salt
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper

INSTRUCTIONS:

1. In a large skillet, heat 1 tablespoon coconut oil over medium heat.
2. Chop onion and garlic into small pieces. Add to skillet until they become transparent. Set aside.
3. In the same skillet, add 1 tablespoon of coconut oil. Once heated, add ground turkey and cook until browned. Set aside.
4. Chop carrots, celery, squash, and bell pepper. Add to slow cooker.
5. Then add cooked turkey, cooked onions & garlic, fire roasted tomatoes, tomato paste, and bone broth to slow cooker.
6. Add spices and stir to make sure everything is evenly distributed.
7. Set on high (4 hours).
8. Top with green onion and sliced avocado.

*note: this chili was fairly spicy, so if you’re not a spicy foods person, omit the cayenne pepper and lessen the chili powder. Play around and see what works for you!