Slow Cooker Turkey Chili

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"

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 is easy to remove from the pan      because  you can 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 twenty-three 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.