This recipe is perfect for a busy night. You can whip it together in no time. I love making it in my Le Creuset pot, but any large pot will work.
2 medium or 1 large finely chopped yellow onion
1 chopped bell pepper (I like red for the color)
1 - 2 garlic cloves
1/2 to 1 tsp red pepper flakes (based on desired spice level)
1 ½ - 2 tsp ground cumin
1 pound ground dark turkey meat
Sea salt and black pepper
2 - 15 oz cans cannellini beans (BPA free cans or boxed)
1 cup gluten-free chicken broth or bone broth (see bone broth recipe)
2 - 4 oz cans diced green chilis
1/3 cup coconut cream
1 tsp dried marjoram
Fresh cilantro, avocado, jalapeno, cheese (optional for toppings/garnish)
Coconut oil or any oil with a high smoke point
Heat a tablespoon of oil in your pot. Cook the onions, peppers, garlic, and red pepper flakes until the onion is translucent. Then add the cumin and stir until thoroughly mixed.
Add the turkey and season with salt and black pepper. Cook the turkey until no longer pink, breaking up the pieces.
Add the beans with their liquid to the pot as well as the green chilis, turkey broth, cream, and marjoram. Bring to a boil and stir often. Reduce heat and simmer for about 15 minutes.
If you desire a thinner chili, add a little more bone broth until desired consistency is reached. Be careful to add small amounts at a time. Serve alone or with the optional toppings/garnish listed above.