Linda’s Nutrition Tips: Joe P’s Famous Turkey Chili

As we’re all trying to be healthy right now, it’s a good idea to keep up and improve our healthy nutrition practices. 

Protein can help with repair and recovery. Colorful fruits and vegetables can provide beneficial nutrients. Eating plenty of fiber from fruits, vegetables, whole grains, and beans/legumes can keep your gastrointestinal microbiome robust (which also maintains your immune system).

Below is a recipe for turkey chili that includes a lot of this healthy nutrition and tastes great too. And you can easily make enough for multiple meals. I love this dish – even if it may not be “chili season” right now!

Yours in Health,

Coach Linda

National Academy of Sports Medicine Certified Personal Trainer

Precision Nutrition Certified

---

Joe P’s Famous Turkey Chili

• 2 lb ground turkey (breast, thigh, or a combination)
• 1 15 oz can diced tomatoes
• 1 6 oz can tomato paste
• 1 15 oz can pumpkin puree
• 2 15.5 oz cans red kidney beans
• 1 32 oz container low sodium chicken broth
• 2 Tablespoons olive oil
• 1 medium yellow onion – chopped
• 1 red, orange or green bell pepper (I prefer red just for the visual) – chopped
• 1 stalk of celery – chopped
• 1 1/2 carrots – chopped
• 1 large sweet potato
• 1 small piece of dark chocolate (like a small Dove piece)
• Handful frozen corn kernels

Spices: okay here’s the issue – really just eyeball this stuff. Maybe just a 1/2 tablespoon of cinnamon. I do not over spice on the cayenne pepper – normally take care of the “heat” stuff when heating up your bowl.

• Cinnamon
• Cumin
• Cayenne Pepper
• Chili Powder
• Paprika
• Smoked Paprika
• Garlic Powder
• Dry Oregano

Directions:

1. In a large soup pot (I use my dutch oven) heat the olive oil. Add onion, celery, carrots, pepper. Cook until the carrots are soft. Add the small can of tomato paste and 1 can of water. Add dry oregano, cayenne pepper, garlic powder, cinnamon, paprika, smoked paprika, chili powder and cumin (usually a lot of cumin). Then add the can of diced tomatoes and 1/2 of the chicken broth. Let this cook 15 minutes, then add the can of pumpkin puree. Mix this really well. Keep simmering.
2. Now in a frying pan add a little olive oil and cook up the ground turkey (might have to do this in two batches). When almost browned, drain the turkey well, and add to the dutch oven. Add the small piece of chocolate. Microwave the sweet potato until it’s almost done (maybe 5 1/2 minutes). Skin the sweet potato and cut it up into small cubes. Add the sweet potato to the dutch oven and mix well. At this point you might have to add some more chicken broth (depends on how soupy you like your chili). Add more spices to taste, especially cumin.
3. Simmer this now for at least another 35 – 40 minutes. When finished, mix a handful of frozen corn kernels into the chili.

This stuff really tastes better the next day. When heating up your bowl, I found a really great hot sauce that blends well with the chili. I’ve tried a lot and this is my favorite: Punch Drunk Ghost Pepper Hot Sauce. It’s made in Kutztown, Pa. You can find it at WholeFoods. It’s really great stuff and has some nice heat (slow burn thing).