I'm so excited to post this recipe today! I hadn't planned on sharing it just yet but I was hungry the other night and I didn't know what to make. As I was going through the kitchen, I realized that I had all of the ingredients for my Turkey Chili. Everyone that has tried this dish has loved it, even some of my biggest critics. It's not your traditional recipe but the flavors are amazing, plus it is low in fat and sodium!

Note: I use my own "Special Spice" that I prepare before I begin making the dish, see instructions below.

Prep Time: 15 Min
Cook Time: 20 Min

Special Spice:
In a small bowl, add 1 tablespoon cumin, 1 tablespoon cinnamon, 1 tablespoon paprika, 1 teaspoon salt, 1 teaspoon chili powder, ½ teaspoon cayenne pepper & ½ teaspoon dried oregano.

Chili Ingredients:
1 pound lean turkey meat
1 can red kidney beans
1 can white kidney beans
1 can black beans
2 cans diced tomatoes
1/2 yellow onion
2 cloves minced garlic
1 tablespoon coconut oil
2 1/2 tablespoons Special Spice
Sour cream
Chopped parsley

In a large sauté pan add coconut oil, onion and garlic. Cook on high for about 2 minutes and then add ½ tablespoon of Special Spice. Continue to cook for another minute, turn the heat to medium and add the turkey. Break the meat up with a spatula and stir continuously for about 5 minutes, making sure the meat cooks on all sides. Add white kidney beans, red kidney beans, black beans, tomatoes and two tablespoons of Special Spice to the pan. Once all ingredients are combined, grab a potato masher and LIGHTLY mash the chili. We aren’t trying to make mashed potatoes here, just trying to distribute some of the flavors (notice in the top picture there are still whole chunks, you do not want to completely mash the dish). Turn the heat to low and cook for 10 minutes. Serve with sour cream and chopped parsley. I hope you enjoy it as much as I do!