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
- 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
- Preheat oven to 400°.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Look for more personalized nutritional advice? I can help! Contact me for a consultation today.
Print Recipe[bws_pdfprint display='print']