Dearest Pizza, It's been a while since you and I hung…
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.