So if I’m urging you to citrus all the things,…
Let’s talk chili. No, silly. Not the Anthony Kiedis kind. And most certainly not the usual bubbling cauldron full of peppers, tomatoes, and beans kind.
When I imagine myself eating a bowl of typical chili, I hear the catchy little incantation from the witches of Shakespeare’s Macbeth: “Double, double toil and trouble.” Indeed I would yield twice the toil and double the trouble were I to eat a bowl of chili. (Insert the terror of the wide-eyed-flushed-cheeks-tight-lipped emoji here.)
Okay, okay. The fallout might not be as overtly tragic as endings often come in Shakespeare because, well, I won’t die. But I’d probably want to. When it comes to Crohn’s symptoms, nightshades are the worst trigger, prompting an inflammatory response miserably acute and almost immediate. The last time I got inadvertently nightshaded, I had a wretched 2-3 days of nursing my digestive system back to a calm and happy state.
So let’s talk this kind of chili – the kind I’m posting here on the blog today. This knock-your-socks-off delicious nightshade-free Turkey Chili.
Two of my favourite things about this recipe are 1) the ease with which it’s assembled and 2) the addition of pumpkin purée not only for a good dose of deep-orange, fat-soluble carotenoids but also for soluble fiber.
Now let’s talk about the flavour profile: cinnamon for a touch of sweet, lemon for a bit of zip, oregano for a hit of savoury, and cumin for so much warmth. Of course, if you’re following the elimination-phase of AIP, then be sure to eliminate the cumin as it is a Stage 1 reintroduction.
If, like me, you don’t tolerate nightshades, or if you’re just looking to try a new and flavourful recipe, then give this recipe a go! This Turkey Chili tastes fab on a bed of spaghetti squash with toppings of chopped avocado and cilantro.
Turkey Chili (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Main Dish
- 1 tsp. sea salt
- 1 tsp. cumin (Eliminate if following strict AIP as this is a Stage 1 reintroduction.)
- ½ tsp. turmeric
- ½ tsp. oregano
- ¼ tsp. granulated garlic
- ⅛ tsp. cinnamon
- 2 tbsp. extra-virgin olive oil
- 1 lb. ground turkey
- 1 medium onion, finely chopped
- 4-5 garlic cloves, crushed
- 1 c. carrot, diced
- ½ c. celery, diced
- 2 c. stock
- 1 c. pure pumpkin purée
- 1 c. chopped zucchini
- 1 tbsp. lemon juice
- ½ c. green onion chopped
- Optional garnishes: chopped fresh cilantro and avocado
- Mix your seasoning: the sea salt, cumin (eliminate if following strict AIP), turmeric, oregano, granulated garlic, and cinnamon. Set aside.
- Heat oil in a Dutch oven or large pot. Add turkey, break up with a wooden spoon, and cook until no longer pink.
- Add chopped onion, crushed garlic, carrots, and celery. Cook for an additional 4-5 minutes.
- Stir in the seasoning and cook for 30 seconds until fragrant.
- Add stock and pumpkin purée; stir.
- Bring to a gentle boil; reduce heat.
- Add chopped zucchini. Cover and simmer for 10-15 minutes.
- Stir in lemon juice and green onion.
- Suggestion: Serve over ½ cup cooked spaghetti squash along with additional optional toppings of avocado and cilantro.