Elle’s (Almost Famous) High Protein Turkey Chili

A better-tasting, lower-fat, and very high-protein turkey chili! Yum. As always, if you can get your hands on fresh herbs and garlic, use those! It’s always all about the quality of the ingredients! I layer in the veggies and lightly season them with salt at the beginning. Save some fresh chopped cilantro to top it off! P.S., you can also use ground bison, if you have access to this lean red meat. Delicious.

Ingredients

Olive oil for cooking the garlic, onion, and pepper

2 pounds ground turkey

2 Cups coarsely chopped onions (I use a red onion and chop up 6 or seven scallions)

4 cloves chopped garlic (preferably fresh - I grate it with a small handheld grater)

1 red pepper, cored, deveined, and chopped

2 jalapeño, cored and finely chopped

1 T fresh oregano

1/2 bunch of chopped fresh cilantro

3 T chili powder

1 T chipotle chili powder

2 T ground cumin

1 T ground cinnamon

1 Parmesan rind (the very hard part)

1 small can of tomato paste

2 cups canned diced tomatoes - I use the good ones!

8 cups chicken bone broth, preferably fresh (or add more if you like your chili more liquid). or prepackaged (organic from Costco)

Salt and black pepper

1 (15-ounce) can garbanzo beans or white beans, or kidney beans (your favorite!), drained

Toppings:
Leafy greens
Chopped Jalapeño
Chopped cilantro
Greek Yogurt
Shredded cheese (again, your favorite)

Layer the veggies and cook until just soft in olive oil. Add the tomato paste and the Parmesan rind, and cook for a few more minutes. Add the remaining ingredients and simmer. Add additional chicken bone broth as needed, depending on how “soupy” you prefer it. I like mine on the soupy side. Remove the parmesan rind before serving.

Top with your favorite leafy greens (I like some shaved cabbage or kale), chopped cilantro, a dollop of Greek yogurt, and a squeeze of lime juice.