- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Yield6-8
Ingredients
- 3 large carrots, chopped
- 3 ribs of celery, chopped
- 2 medium onions, chopped
- 36 oz cremini mushroomed, quartered
- 6 cloves garlic, chopped
- 1 tbsp chopped jalepeno
- 2 lbs ground turkey
- 4 tbsp olive oil
- 1 tbsp ghee
- 3 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tsp smoked paprika
- 2 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 8 cups chicken stock
- 2 tbsp arrowroot
- 1 lb tuscan kale, chopped
- 1 lemon, juiced
- 1/4 cup cilantro, chopped for garnish
- 2 avocados, chopped for garnish
Preparation
1
- In a large heavy-bottomed saucepan or Dutch oven, heat 3 tbsp oil and ghee over medium-high heat.
- Add the onion, celery, carrots and 1 tsp sea salt to the pan. Sauté until tender, about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the ground turkey and remaining seasonings.
- Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
- Add chopped mushrooms and 1 tbsp oil to the pan. Cook covered for about 5 minutes, stirring occasionally until mushrooms soften and release their liquid.
- Add the chicken stock.
- Mix the arrowroot with a little water to make a slurry and add to the chili.
- Simmer for 15 minutes until the the chili has thickened.
- Add the kale and simmer for another 10 minutes.
- Add the juice of 1 lemon.
- Season with salt and pepper, to taste.
- Serve and garnish with avocado and cilantro.
