My Ultimate Turkey Chili

Mmmm...my lunch today. I made it last night. It is already a huge hit at my house. Chili is the perfect, warming, nourishing food for a winter afternoon. Enjoy!


Turkey Chili
1 tablespoon butter or lard (fat stores toxins, so make sure you buy from an organic farmer if you can)
2 medium onions, chopped
1 cup chopped carrots
1/2 teaspoons dried oregano
2/3 teaspoons ground cumin
1/2 pound dark  ground turkey (dark has more nutrients and fat, all good for you)
1/4 teaspoon chili powder (or more)
2 bay leaves
1 teaspoon salt
1 28-ounce can whole tomatoes (try to find glass jars, the metal ones leach heavy metals into your food)
2 cups beef stock or canned beef broth
2 cups pre-soaked beans, rinsed, drained

• Chopped red onion (pre-soak in cold water for 10 minutes to take the bite out)
• Chopped fresh cilantro
• Yogurt or sour cream

Preheat oven to 275.

Heat butter in heavy pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add carrots, oregano and cumin; stir 5 minutes. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, and salt. Now add beans. Add tomatoes with their juices, breaking up with back of spoon. Cover with stock. Bring to a boil. Reduce heat; bake in the oven for three hours, stirring occasionally.

When the beans are buttery and tender, discard bay leaves. I like to scoop out half the chili, puree the rest with a submersible blender and combine again. The pureeing makes the chili creamy and delicious. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.