This delicious and healthy gluten-free chili is one of my “go to” meals for a busy week night. Sitting down with my 3 guys to a heaping bowl of this yumminess at the end of the day is heaven for me. It’s Springtime here in New England, but it sure doesn’t feel that way. It’s been rainy and cold for the past week, so this warming supper is just what this girl needs. One of my favorite aspects of this true comfort food is its beautiful colors. It’s like a garden in a pot. (Hence the name!) If you are just getting to know me, you need to know that I love my veggies! Another plus to this recipe is that it makes a ton of chili. I love to cook big and have lots of leftovers to enjoy for a few days or freeze for a second dinner on a crazy busy night. (Please see my substitutions below if you are following a paleo lifestyle.)
1 medium onion, chopped
3 Tbsp canola or vegetable oil
2 garlic cloves, minced
2 lbs lean ground turkey
2 bell peppers (any color)
1 4oz cans chopped jalapeño peppers
2 zucchini squash, chopped into bite-sized pieces
2 yellow squash, chopped into bite-sized pieces
1 14oz can black beans
1 14oz can red kidney beans
1 14oz can cannelloni beans or chick peas
2 chili seasoning packets (or make your own – see below)
2 28oz cans tomato sauce
2 14oz cans diced tomatoes
2 cups frozen corn kernels
1/2 cup BBQ sauce
In large pot, over med-high heat, sauté the onion in the oil for 4-5 minutes. Add the garlic and cook for 1 more minute. Add the turkey, breaking up into small bits with a wooden spoon. Cook for about 10 minutes, stirring until meat is no longer pink.
Rinse and drain the beans in a colander.
Now for the easy part – Dump all of the remaining ingredients into your pot including the beans. Bring to a boil, stirring occasionally. Lower the heat to medium and allow to cook for about 30 minutes or until the peppers and squash are tender.
Serve with your choice of cheddar or monterey jack cheese, tortilla chips, sour cream, rice, avocado or scallions.
Chili Seasoning from scratch – Super easy and economical.
4 tsp chili powder
1 Tbsp cayenne Pepper (more if you like HEAT!)
1 Tbsp onion powder
1 Tbsp garlic powder
2 tsp cumin
2 tsp dried parsley flakes
2 tsp salt
1/4 tsp black pepper
Mix all ingredients together. Use 4 Tbsp of this mix for this recipe. You can store the rest in an airtight container to use for the next batch of this scrumptious chili.
PALEO LOVERS – look no further! Substitute coconut oil for the canola oil. Omit the beans and add extra squash and ground turkey. Another idea – you can peel and dice sweet potato into 1/2 inch chunks and add to the pot when you are cooking the turkey.
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