By Irene Hayton
If you don’t have time to soak and cook the beans, use canned beans; just be sure to rinse and drain them first. Omit the mushrooms if you have yeast problems. This recipe is from Eating Alive II.
- 2 teaspoons (10 ml) coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- half a sweet green pepper, chopped (optional)
- 1 pound (500 g) lean ground turkey or chicken breast
- 3½ cups (875 ml) chopped peeled tomatoes, or a 28 ounce (796 ml) can
- 2 cups (500 ml) cooked red kidney beans, black beans, or pinto beans (or a combination)
- 6 large mushrooms, sliced (optional)
- 2 tablespoons (30 ml) tomato paste
- 1 teaspoon (5 ml) oregano
- 2 to 3 teaspoons (10 to 15 ml) chili powder, to taste
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon (2 ml) celery seed
- 1 teaspoon (5 ml) sea salt
- 1 teaspoon (5 ml) vinegar (optional)
- chopped fresh cilantro (optional)
Heat a large saucepan over medium-low heat. Add the oil, onion, garlic, celery, and green pepper (if using), and sauté for 2 minutes. Add the ground turkey and cook until the turkey is no longer pink. Drain off any fat. Add the remaining ingredients, except the sea salt, vinegar, and cilantro. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, stirring occasionally. Add the sea salt and vinegar, if using; taste and adjust the seasonings, if necessary. Sprinkle each serving with chopped fresh cilantro, if desired. Makes 6 to 8 servings.
VARIATION
Tempeh Chili
Substitute an 8 ounce (250 g) package of tempeh for the ground turkey.