Slow Cooker Turkey Chili

Well, school is back in session and it is time to put more effort into planning our weekly meals. On Sunday, I washed and prepped all of my vegetables for the week - roasting broccoli, cauliflower, fennel, onions, carrots, and beets. I also washed all of the produce that I use to make my daily salads. Mondays are pretty hectic, so  I knew that I wanted something quick and easy for dinner tonight. I decided to make an old favorite of mine. This meal is delicious and healthy. I also made a "no corn" cornbread to eat alongside this scrumptious meal.

Prep time: 5 minutes
Cook time: 10 minutes plus 4-6 hours in slow cooker
​Serves: 6

​Ingredients:

• 1 tablespoon coconut oil
• 1 lb. ground turkey
• 1 medium onion
• 2 cloves garlic, minced
• 2 - 15 oz. cans organic kidney beans
• 1 - 15 oz. can organic tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon organic Worcestershire sauce
• 1 bay leaf
• sea salt & pepper, to taste

Preparation:

1. Add the coconut oil to a skillet pan and heat on medium high. Add the onion and garlic and cook for 5 minutes, stirring frequently. 
2. Add the ground turkey and brown it - about 5 minutes. Add turkey to the crock pot.
3. Add the remaining ingredients to the crock pot.
4. Turn the crock pot on high for 4 hours or on low for 6 hours. 
5. Serve with cornbread and a salad. See the Paleo Cornbread recipe below.

No corn "cornbread"

Once I decided to make chili for dinner, I knew I wanted some cornbread to go with it.  Grains (like corn) typically bloat my belly, so I searched for a recipe that would have the "taste" of cornbread but without the corn. This version by Amy Hunter of PaleoHacks was perfect. It still has that crumbly, cornbread texture and it is yummy!

Prep time: 10 minutes
Cook: 23 minutes
​Serves: 8

​Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 3 pasture-raised eggs
• 2 tablespoons of raw, local honey
• 1/2 cup almond milk ( I make my own)
• 2 tablespoons of coconut oil, melted

Preparation:

1. Preheat oven to 350 degrees.
2. Lightly grease a square pan and then line with parchment paper. It was so easy to remove from the pan because I was able to grab onto the parchment paper and simply lift it out. 
3. Combine the dry ingredients in a bowl - almond flour, coconut flour, baking powder, and sea salt.
4. ​In a separate bowl, combine the wet ingredients - eggs, honey, almond milk, and coconut oil.
5. ​Add the wet ingredients into the dry ingredients and whisk until combined.
6. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean - mine took 23 minutes, although the original recipe says 15-18. All ovens are different. 
7. Cool before cutting into squares.
8. ​Enjoy with your turkey chili and salad.

​P.S. I love food!!