I know some people are touchy on the subject of Chilli. Real die-hards would frown upon my healthier chilli recipe, but I don’t really care. This chilli is just as tasty as your standard beef chilli, but contains less fat and is more nutrient dense.
This chilli recipes is made with ground up turkey, instead of your traditional beef. It contains white kidney beans and lentils for that added nutrition. Kale gets thrown in for your daily dose of iron, finer, vitamin K and all the other benefits it contains.
Here’s my Turkey White Bean & Lentil Chilli Recipe!
Turkey White Bean & Lentil Chill
1 tbsp olive oil
1-1.5 lbs lean ground turkey
2 tsp salt
1 tsp pepper
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp brown sugar, plus more to taste
1 tbsp chili powder
1 tsp paprika
1/2 tsp cayenne pepper
2 tsp dried oregano
1 can diced or crushed tomatoes, total preference (I used crushed)
2 cups chicken broth
1/2 bunch of Tuscan Kale, stems removed and leaves chopped into ribbons
1 can white kidney beans, drained and rinsed
1/2 can of lentils, drained and rinsed
- Heat a splash of olive oil in a large stock pot over medium high heat. Add the turkey, season with some of the salt and pepper. Cook, while breaking the turkey apart into crumbles with a wooden spoon, until cooked through, for approx. 6 to 8 minutes. Once cooked remove meat with a slotted spoon and set aside.
- Reduce the heat to medium. Add another splash of olive oil if all fat has reduced. Add the onions, season with some more of the salt and pepper, and cook until the onions are softened, for about 5 minutes. Add the garlic and stir for about 30 seconds.
- Add the tomato paste, sugar, chili powder, paprika, cayenne pepper, oregano, and remaining salt and pepper to the cooked onions and garlic. Cook for about a minute, stir to combine the paste with the spices. Add the chicken broth to deglaze the brown bits from the pot.
- Add the canned tomatoes and the meat to the pot and stir to combine. Raise the heat to medium-high and bring the mixture to a simmer. Once simmering, lower the heat to medium-low and cook for 20 minutes. You can cover the pot to prevent splashing.
- Add the kale, beans, and lentils and continue cooking until the kale has softened for about 10 more minutes. Taste the chilli add more sugar or spices to taste. Leftovers can be kept refrigerated for up to a week or frozen for up to three months.
*Tip if you want a thicker creamier chilli – save off 1/4 cup of the beans. Puree the beans with a little bit of water to form a bean paste. Add the bean paste to the chilli at the end to thicken it up.
Nothing like the smell of warm cinnamon apples filling up your house. Today I have a delicious breakfast (or dessert) for you, that can be served right away or made the night before and warmed up for a delicious, nutritious and easy breakfast!
Packed with vitamins, nutrients and protein, this breakfast will keep you satisfied and full.
Take a look at the recipe!
Breakfast Apple Crisp
For the apples
- 4 apples, chopped
- 1/4 cup apple cider
- 1 tbsp maple syrup or honey
- 1/2 teaspoon cinnamon
For the topping
- 3 tablespoons coconut oil, melted
- ½ cup honey or maple syrup
- 3/4 cup rolled oats
- 1 tbsp hemp seeds
- ½ cup almond meal
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped pecans (optional)
- Preheat oven to 400 F.
- Make the filling: Bring cider and maple syrup or honey to a simmer over medium heat. Once simmering, toss in the chopped apples. Cook for about 10-15 minutes until reduced to a syrup and apples are caramelized and soft. Pour cooked apples into baking pan.
- Make the topping. Whisk the coconut oil and maple syrup or honey together until smooth. Place the rolled oats, almond meal, pecans, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined.
- Sprinkle topping over fruit. Bake for 15-20 minutes until topping is golden brown. Serve warm and top with yogurt!
Sometimes, all you want is a meatball. Tender, juicy, enveloped in a sweet tomato sauce. Sometimes with pasta, sometimes without. Gluten-free meatballs in a restaurant are basically impossible to come by, because your classic “real” Italian meatball, has milk soak bread to keep them tender.
My recipe for meatballs is totally gluten-free. The cool thing about them is that you can use any ground meat of your choosing – beef, veal, pork, turkey, chicken or even a combo. They include chopped onions, parsley and grated parmesan right in the meat, to add bold flavour.
Oven-baked or boiled right into the sauce, these meatballs are always a crowd pleasure.
Check out the recipe below!
- Either: 1 pound each of ground pork, beef and veal OR
- 1 1/2 pound ground beef
- 1 1/2 pound ground veal
- 2 1/2 teaspoons chunky kosher salt
- Freshly ground black pepper
- 1 tsp paprika
- 1/2 tsp cayenne
- 3/4 cup finely chopped Italian parsley
- 1 1/2 cups finely diced yellow onion, from about 2 small yellow onions
- 4 large garlic cloves, finely minced
- 2/3 cup grated Parmesan cheese
- 4 large eggs, beaten
- Olive oil
- Mix the meat together thoroughly in a large mixing bowl. Stir in the salt and a generous amount of black pepper, then add the cayenne and paprika.
- Stir in the chopped parsley, onion, garlic and Parmesan. Mix with your hands until very thoroughly distributed through the meat. Mix in the eggs.
- Shape and cook the meatballs immediately, or refrigerate the meat for up to 24 hours. You can also freeze the meat a sealed container for up to 3 months.
- Heat oven to 350 F. Form them into balls about 1 1/2 inches in diameter. Place them on a baking sheet and drizzle lightly with olive oil. Bake for 20 to 22 minutes, or until they are just barely cooked through and no longer pink inside. To keep them tender, do not overbake.
- Add the to a pot of hot tomato sauce (RECIPE TO COME) and simmer for another 15-20 minutes to get the full flavour of the tomato sauce.
- You can also cook meatballs directly in your pasta sauce. To do this, place raw formed meatballs into a pot of gently simmering tomato sauce, making sure they are fully covered. Cook over low heat for at least 30 minutes, or until the meatballs are fully cooked through and no longer pink inside. This makes for a very tender meatball with no crispiness.
- Enjoy alone or with your favourite pasta!
Thanks for coming to check out my food blog. My name is Amanda, AKA the Bitch in the Kitch. Not because I’m a bitch, because cooking has made me feel bitchin’ ever since I can remember. I am a self taught cook from Montreal, who has also recently (in November 2016) found out that I am allergic to gluten.
Being the fact that I am obsessed with food and cooking, I don’t believe in forfeiting taste because of an allergy or health. I am a spinning instructor and love to eat healthy, yet also love to indulge in wine and chocolate.
I believe that cooking should be fun and not feel like a chore. Recipes should not be definite and should be flexible.
My blog is all about finding the joy in cooking and eating food!
So stay tuned! It’s going to be bitchin’.