It may be kind of strange to share a chili recipe during the summer, but we've had an unusually cool summer up here in NW Minnesota. Hope you find a day you can make and enjoy it!!
This is a paleo & clean eating recipe. It is Whole30 if you use a W30 compliant Worcestershire sauce, make a homemade W30 compliant version, substitute it for coconut aminos or forgo it altogether.
Turkey Veggie Crock Pot Chili
Ingredients:
2 green peppers, chopped
2 onions, chopped
6-8 celery stalks, chopped (about half the package)
2 tablespoons ghee
salt & pepper
1/2 cup chicken stock
3 tomatoes, chopped
1 28-oz can tomato sauce
1 15-oz can tomato sauce
2 pounds ground turkey*
heaping tablespoon minced garlic
3 tablespoons taco seasoning
1/4 cup cider vinegar
1/4 cup honey
2 tablespoons Worcestershire sauce (if you follow a specific diet, please check the label ingredients before you use this)
Instructions:
In a larger skillet saute the green peppers, onions & celery stalks in ghee with some salt and pepper to taste for about 5 minutes. Then add the chicken stock to the veggies and let reduce to no liquid.
In another skillet brown the turkey with the minced garlic.
In your 5-6 quart crock pot pour in all the tomato sauce, rinse the cans out with a bit of water to get all the sauce and add just a bit more liquid to the chili.
After the veggies and turkey are ready add them to the tomato sauce in the crock pot along with the rest of the ingredients. Cook on low for about 8 hours or high for 3-4 hours.
*I used 1 pound all white ground turkey and 1 pound dark meat ground turkey.
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