Grain-free Turkey Chili with Guacamole

We are big fans of Tex-Mex influenced cuisine. (We are fans of many cuisines, as you will learn.) This Chili is easy, fast and filling.

INGREDIENTS:

• 1lb free-range ground turkey
• 1 small onion, diced
• 1 small green pepper, diced
• handful of mushrooms, diced
  
• 4 medium tomatoes, peeled, seeded & diced
• 1 large zucchini, diced (Apparently, I like dicing things!)
  
• homemade chicken bone broth (you can use water instead)
• spices: sea salt; pepper; ground cumin; clove; allspice; ground coriander; paprika; oregano
• fresh cilantro leaves, whole & diced
  
• lemon
  
• olive oil
• nutritional yeast
• medium avocado

DIRECTIONS:

1. Saute onions, peppers, mushrooms, zucchini in olive oil, sprinkled with salt. Set aside.
2. Brown ground turkey. Add bone broth as needed to keep meat from sticking to pan. Once meat is cooked, add reserved onion mixture. Stir.
3. Add diced tomatoes, chopped fresh cilantro and more bone broth. Simmer.
4. Add spices. I used: handful (well, a palmful, really) each of paprika & cumin. Liberal pinches of sea salt & pepper. Small pinch each of oregano & ground coriander. Dash each of clove and allspice. Stir well. Continue to simmer.
5. Add a couple handfuls of nutritional yeast. Stir well and continue to simmer bone broth down.
6. Once you've reached desired thickness, stir in the juice of most of one lemon, cover and let sit.
7. For guacamole, I just mash up avocado with oil oil, sea salt & lemon (or lime) juice, fresh squeezed (squeeze a bit of the lemon into the guac and then squeeze the remainder into the chili).
   

Serve the chili in a bowl with a dollop of guacamole in the middle, garnished with fresh, whole cilantro leaves.

The yield is hard to guess. This recipe easily fed all four of us for dinner with plenty left over for the girls and I for lunch the next day (and me for breakfast the following morning).

We like to make enough to have left overs. For lunch tomorrow, I will put the chili (sans gauc, because 1. it doesn't keep well & 2. my kids devour it so there's never any left) in on leafy greens - kale, lettuce, steamed cabbage - and eat like a taco. Yum!

Alternatives:

• instead of ground turkey, use free-range ground beef, buffalo, chicken, fish, whatever.

Vegetarian Alternative:

• The meat can be swapped for quinoa, millet, or rice & beans.
• Instead of swapping meat for grains, use as a meatless taco stuffing and put on brown rice tortillas - brushed with oil and nuked in the microwave or heated in the oven to soften.