I have recently cut gluten and dairy out of my everyday diet and am on a mission to improve my overall health and wellness. In changing my diet, I have had to teach myself to do things that I I’ve always known I needed to do but ignored with my busy schedule. Time is the one thing we all never have enough of, so I have begun to plan my meals out a week in advance and make things that will work for multiple meals.
Any kind of meat chili is a great meal, high in protein, satisfying and hearty, as well as low fat. When you make your own you can control the levels of salt and fat that are added to it. I also love making chili because it’s something that you can throw together, put on a timer, and walk away. This recipe would also work great in a slow cooker.
Turkey Chili with Chipotle and Black Beans
2 pounds 95% lean ground Turkey
1 large Spanish onion, diced small
6 cloves garlic, minced finely
2 cubanelle peppers, diced small
1 can crushed tomatoes
1 can home-style Chipotle sauce
1 bottle dark beer ( I used a black & tan)
1 T McCormick hot smoked paprika
2 t McCormick ground cumin
1 T McCormick Mexican oregano
1 t McCormick Roasted Coriander
2 cans low sodium black beans
- In a large heavy bottom pot, add 1 T of olive oil.
- Saute onion, garlic, and peppers on medium high heat until softened.
- Add ground turkey and break up meat with a wooden spoon.
- Continue cooking until turkey is cooked through.
- Add your McCormick spices, stir to combine and cook for several minutes to open up spices.
- Add dark beer and cook until beer reduces by half.
- Season with salt and pepper.
- Add chipotle sauce and crushed tomatoes, stir to combine.
- Add black beans and stir to combine.
- Cover with lid and let cook on low heat for 30-45 minutes.
- Taste chili and adjust with salt and pepper as needed.
- The chili should be thick, spicy, have a good heat, and slight bitterness from the beer.
- If you like it slightly sweet, you can add 1 T brown sugar when you add the tomatoes.
Such an easy, healthy, and satisfying meal. I like to serve with spaghetti squash, which is so simple to make and such a great exchange for a starch side. It would be delicious topped with avocado, cilantro, and some fresh squeezed lime juice. If you are a very strict paleo, you can omit the black beans of course and bulk it up with some more veggies. 🙂
Roasted Spaghetti Squash
- Take a spaghetti squash and cut it in half long ways.
- Use a spoon to remove all seeds from the squash.
- Place both pieces on a sheet pan and add some water to the bottom of the pan to create a moist cooking environment.
- Season both with salt and pepper.
- Bake at 350 for 1 hour.
- Remove and use a fork to scrape the long strands of squash from the peel.
- You can eat it just like spaghetti, saute it or mix with a sauce.
- If you have really large ones, you will need to cook longer.
Cheers and enjoy this healthy and delicious recipe!
– Chef Sean Patrick Gallagher