Most store-bought chili powder is made with onions and garlic, so this recipe substitutes ancho chili powder, which is on the milder side and doesn’t contain other spices. If you’re sensitive to heat, feel free to leave out the jalapeno, and use a bit less of the ancho chili powder.
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| Prep Time | 20 minutes |
| Cook Time | 1 hour 20 minutes |
| Servings |
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Ingredients
- 3 tablespoons olive oil garlic-infused or plain
- 1 cup scallion greens, chopped
- 1/2 jalapeno seeds removed and finely chopped
- 2 pounds turkey ground
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1 tablespoon ancho chili powder
- 1 cinnamon stick
- 1 bay leaf
- 1 (28 ounce) can tomatoes crushed
- 2 cups water
- 2 medium zucchini
- 2 medium bell peppers any color
Ingredients
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Instructions
- Heat the olive oil in a large stock pot over medium-high heat. Add the scallions and jalapeno if using, and sauté for a few minutes until they start to soften and become fragrant.
- Add the ground turkey, salt and black pepper, and cook, breaking up the meat with the side of the spoon, until it loses its pink color, about 5 minutes.
- Add the cumin, oregano, paprika, coriander, ancho chili powder, cinnamon stick, bay leaf, crushed tomatoes, and water. Bring to a simmer, then turn the heat to low and cover the pot. Cook for 45 minutes to an hour, stirring every once in a while to prevent sticking.
- While the chili is cooking, slice the zucchini: cut it in half lengthwise, and then chop into half-circles about ¼-inch thick. Chop the bell peppers to a similar size. Add the veggies to the pot with the turkey, and cook until tender (about 20 minutes). Remove the bay leaf.
- Taste, adjust seasoning if needed, and serve.
Recipe Notes
Slightly adapted from FODMAP Free for Foodies at https://fodmapfree.com/turkey-chili-with-okra/, by Bo Park, 2016.