A R E C I P E
healthy turkey + apple autumn chili
| This has been on regular rotation since the great orchard haul of 2014 (last week). With 22 lbs of apples and only so much room in our bellies for apple-themed desserts, I whipped up a quick, easy, super healthy chili recipe! What says "fall" better than a big bowl of chili [...other than apple pie of course]?? What this recipe *doesn't* have, which keeps it lighter and more nutrient-dense, is any kind of cooked oil, legumes or added sweeteners. All the wonderful texture and sweetness comes from the diced apples in combination with lean ground turkey, low sodium diced tomatoes, onion, garlic and a warm mix of spices. ...
T U R K E Y + A P P L E A U T U M N C H I L I | 2 large yellow onions, diced 2 tsp minced garlic 2 lbs. extra lean ground turkey 4 cans of diced tomatoes 3 large apples, diced 1/4 cup balsamic vinegar 2 tbsp. spicy brown mustard 1 tbsp salt 1 tbsp black pepper 1 tbsp cinnamon 1/2 tbsp unsweetened cocoa powder 1/2 tsp espresso powder 1 tsp dried rosemary 1/2 tsp ancho chili powder [1 full tsp if you like it on the spicier side!] 1/2 tsp cayenne pepper
P A R T O N E | Preheat a large Dutch oven on the stovetop over medium heat. Add diced onions and minced garlic, and cook until onions are lightly browned and translucent. Add the apples and cook, stirring occasionally, for another 2-3 minutes. While the apples are cooking, prep the turkey... In a separate pan, brown the turkey over medium heat. You don't have to cook it all the way through. Just make sure it's mostly cooked. Add the turkey to the apple & onion mixture. Stir it in for a minute or two, then add the diced tomato. Once that's fully incorporated, prepare your spice mixture. [video of this step on the next page] ...
P A R T T W O | Combine salt, pepper, cinnamon, cocoa powder, espresso powder, ancho chili powder and cayenne pepper in a small bowl and add to the pot of chili along with the balsamic vinegar and spicy brown mustard. Stir until thoroughly combined. At this point, the mixture should be simmering. Let it cook, uncovered for about 20-30 minutes. Remove from heat, let cool for about 20 minutes and serve. This recipe yields about 8 generous servings. Enjoy!
Music in the video clip is "Every Day You Love Me" by Molly Parden Find more of her amazing work here: http://mollyparden.com
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