1 tbsp coconut oil
1/2 medium onion, diced
4 cloves garlic, minced (about 4 teaspoons)
1 pounds ground turkey
1/2 teaspoon dried oregano leaves
1 tablespoons chili powder
1 tablespoons ground cumin
1 tablespoons unsweetened cocoa
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 can (6 ounces) tomato paste
1 can (14.5 ounces) whole tomatoes
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) chicken broth
1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and mix, let sit for about a minute (be careful not to burn anything), crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, add the oregano chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot. Add tomato paste and stir until combined.
3. Add the tomatoes with their juice, and chicken broth to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least one hour. Do not skimp on the simmer, it brings the flavors together.
This chili was amazing and inspired from http://jessicarodriguezfitness.com/chocolate-chili/
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.