Thursday, June 14, 2012


Paleo Turkey Chili
1 Tbsp coconut oil
1 1/4 lb ground turkey
2 onions, chopped
1 1/2 Tbsp ground cumin
1 Tbsp Chili Powder
2 cloves garlic, minced
1 Tbsp Sriracha (asian chili sauce)
1 large tomato, chopped
1-2 jalapenos, minced
2 c water
2 c chicken broth
1/4 c salsa verde (in a jar)
1 Tbsp salt
Slices of lime (for garnish)

Heat the coconut oil in a pot over medium high heat. Add the onions and cook about 5 minutes, until transparent. Add the turkey and cook about 10-15 minutes, until the turkey is cooked through. Add chili powder, cumin, garlic, sriracha and jalapenos. Stir in the remaining ingredients and bring to a boil. Reduce to a simmer and let cook down about an hour. The liquid should reduce by almost half. Squeeze the juice of about 1/2 a lime over the soup just before serving.  Serve with guacamole, cheddar cheese and/or sour cream. 


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