Turkey Bean Chili

Full
Ingredients
Instructions
Nutrition

If you look on the upper right hand side of my site you will find a photo –and link– to my forthcoming book, The Gluten-Free Almond Flour Cookbook.  You can pre-order order it by clicking on the book cover image in the sidebar to the right, which takes you over to amazon.com.

I have been working on the book for the past 8 months, well, actually the past 10 years, that’s when I really began cooking and writing down my recipes after making them, at the urging of a friend who seemed to like my food.

I signed with 10 Speed Press last summer and pumped this thing out, working literally night and day.  My children are so happy to see it done.  There have been quite a few nights when I bounced up from snuggling one of my boys and went back to work for several hours.  Now, we can go back to unlimited, endless snuggles!

The book is a labor of love and I had a fantastic time writing it.  I’m a bit bewildered now that it’s done, though happy to have some of the RAM in my brain back for other purposes.

The most challenging part of writing the book has been getting healthy food on the table each night while creating new recipes and endlessly testing old.  These quick and easy chili fixins’ became a go to dish during the writing of the book.

Ingredients
Serves:
Print Recipe
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pint cherry tomatoes, sliced in half
  • 1 cup water
  • 1 clove garlic, thinly sliced
  • 1 tablespoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon celtic sea salt
  • 1 lb ground turkey (dark or light meat your choice)
  • 1 cup beans (white, black or pinto -your choice), soaked overnight and cooked
Instructions
  1. In a 9 inch skillet, heat olive oil
  2. Add onion and sauté until soft, about 10 minutes
  3. Add cherry tomatoes, water, garlic, oregano, chili and salt
  4. Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart
  5. Add turkey meat and cook for 10 minutes, until turkey is cooked through, yet still tender, stirring to break up turkey meat
  6. Add beans and their cooking juices (not too much or dish will get too watery)
  7. Serve

I have a new model in the “action photo” above where I capture the portrait of “child eating chili.”  This would be my older son’s friend Aiden.

They are on the same baseball team again this year –though they have now graduated to majors.  Aiden is a wicked lefty hitter and amazing pitcher and shortstop.  He is one of the best baseball players of his age that I have ever seen (though I’m not sure how much that’s saying given my ultra-limited baseball experience of one season as a coach in AAA little league).

And he loves my Turkey Bean Chili.  A big eater, I so enjoy having him over to our house. The boys often sit together at the table for 40 minutes or more, devouring everything I put in front of them.  Which makes me one satisfied cookbook author.

Update: here’s a nice little article on beans that I found in the New York Times.  Per the questions about what type of beans I used here, they are super soft mystery beans that I received in our farm share (CSA) last year from Shannon of Abbodanza.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

30 responses to “Turkey Bean Chili”

    • Marisol, you’re the only other person I know who’s had MRT done! I find it so useful. I would recommend that you speak to your Leap counselor about the appropriate foods for you to eat and the various phases :-)

  1. HI Elana,

    Came across your site a while back now, love your recipes! Love that they have minimal ingredients! I am new to Paleo and noticed this recipe has beans? I thought Paleo avoided beans? I prefer to eat Vegetarian if I can so was excited to see the beans! Help! I’m confused now!

  2. How many people does your turkey bean chili recipe serve? (The number doesn’t show up on my screen when I view the recipe.)
    Thank you!

  3. I had left over diced up sweet potatoes, so I cooked them on the stovetop first then added in the onions and continued on with the recipe…Came out Perfect! (used organic canned beans) ….But, fast, simple and delish! Just what I wanted on this Monday evening! Thank You Thank You! I am so thankful for your website and your recipes….I have changed my eating lately w/ the Gluten free ways due to a constant battle of a bloated stomach and I have finally found the remedy! Ahhh…It only has taken 42 years! Better late than never! :)

  4. I really enjoy your recipes! I’ve had to change my eating habits for health reasons as well for my overall well-being. Thank you for sharing your creative ability with others!

  5. Elena,

    I have been battling with Candida Albicans and gluten and other allergies. Your book has been somewhat of a life savior! I love the bread and crackers that I was not able to eat. Your recipes are super yummy and edible in egards to my allergies and candida diet.

  6. Hello,

    I made this last night and it was really good, except I ended up with a lot of tough tomato skins separated from the rest of the tomato. Did I cook the tomatoes too long? Would that make the skin MORE tough? Thanks so much.

    Jaime

Have Something to Add?

Your comment will need to be approved before it will appear on the site.