Comforting, warm and hearty, this chili is great over an extra dose of vegetables–spaghetti squash! Top with coconut “Greek” yogurt for a perfect non-dairy sour cream substitute.

Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds ground organic turkey
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 3 tablespoons chile powder
  • 2 tablespoons tomato paste
  • One 28-ounce can diced tomatoes
  • One 15-ounce can pinto beans, rinsed and drained
  • One 15-ounce can kidney beans, rinsed and drained
  • One 15-ounce can black beans, rinsed and drained
  • One 4-ounce can diced green chiles (mild, medium or hot, as desired)
  • 1 cup organic chicken broth
  • 1 large spaghetti sqush
  • dairy-free cheddar cheese shreds
  • coconut “greek” yogurt (if desired)
  • 1 large avocado, diced

Instructions:

  1. Preheat oven to 400°.
  2. Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside.
  3. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
  4. Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes. Stir occasionally.
  5. While chili is simmering, slice your spaghetti squash horizontally, into rounds, about 2 inches thick.  Place on baking sheet lined with parchment paper. Drizzle with a bit of olive oil and salt generously. Roast in preheated oven for 30 minutes.
  6. When squash is tender, remove from oven and allow to cool for a few minutes.  pull the away from the flesh and separate the long noodle strands with a fork.
  7. To serve, place a good sized pile of the spaghetti squash in the bottom of a bowl.  Add the chili and top with the cheese, coconut yogurt and avocado.

Note: This is a thick chili to top your spaghetti squash! If you want a more soup like consistency, increase the chicken broth to 2 cups.

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