Okay, okay so it was 88 degrees here today and I sweat profusely as I ate this dish but it’s cold everywhere else in the country right?? If there’s one thing I miss on the Paleo diet it’s beans (hey, I’m half Brazilian, we live on the things). I loooooove chili. So when I came across this recipe in the book Paleoista is had to try it out. I wasn’t disappointed either! No chili powder in it so I’m still figuring out how and why is tastes to chili-y!
10 oz ground turkey
2 tablespoons extra virgin olive oil
1 small yellow onion, peeled and chopped
4 Roma tomatoes, chopped
4 garlic cloves, peeled and crushed
1 jalapeno pepper, seeded and chopped
2 cups chicken stock
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cumin
1/8 cup dried cilantro
2 cups broccoli florets, lightly steamed
Heat oil in a large cast iron dutch oven over medium heat. Add the onion and cook, stirring, until browned, about 5 minutes. Add the tomatoes and cook 5 more minutes. Add the ground turkey and cook 5 minutes, stirring occasionally to break up clumps. Add the garlic and jalapeno along with the stock. Bring to a simmer. Add the paprika, oregano, and cumin. Cover and place in the oven. Cook 1 hour, stirring every 30 minutes.
Remove from the oven, stir in the cilantro, and let sit for 10 minutes.
Place 1 cup broccoli in each of two bowls. Ladle the chili on top.
I have been enjoying this for lunch this week. There’s no salt in the recipe so add some in if you think it will be too bland. I recently rediscovered my dutch oven and have been using it a lot more recently. I highly suggest everyone invests in one! I have a Lodge but my next one will definitely be a Le Creuset! Hope you enjoy this chili. Happy cooking!