Want a new twist on your classic chili? Try this warm winter chili! Turkey gives you a great lean protein and the beans provides fiber, which both keep you full for hours, helping curb cravings for snacking.
Garam masala is a blend of coriander, fennel, turmeric, black pepper, anise. Cayenne pepper serves as an appetite suppressant and boosts immune system. Cinnamon has eugenol, which is an immune systems booster. Garlic is a powerful spice that helps keep your immune system, as well!
1/2 teaspoon Himalayan or kosher salt
1.5 pounds ground turkey
2 teaspoons minced garlic
1tablespoon olive oil
2 teaspoons garam masala spice (optional)
1/3-teaspoon ground cinnamon
1/4 teaspoon cayenne pepper or ground red pepper
1/8 teaspoon ground nutmeg
2 tablespoons organic tomato paste
1 cup water
2 tablespoons red wine vinegar
2 cups diced tomatoes
1-2 cans organic dark red kidney beans, rinsed & drained well
1 can light red kidney beans, rinsed & drained well
1/2 cup chopped fresh flat-leaf parsley
Preheat a large skillet on high heat and add in the the olive oil and ground turkey. Cook until brown, stirring and breaking into small pieces with a spatula, occasionally. Strain any excess oil.
Add in the vinegar to pull out the flavor.
Next, add in spices to meat mixture and let it cook for 2-3 minutes.
Transfer all ingredients to a dutch oven, or crock pot.
Next add in diced tomatoes, tomato paste, kidney beans and water. Stir it all together to evenly distribute the ingredients. Set the crockpot on low for 6-8 hours. Cook on the stove top for 25-30 minutes. Best served the next day, once all of the ingredients have settled in together.