Last week was week four of the Daniel Plan at our church. As part of the six-week program I was asked to demonstrate recipes that are Daniel Plan friendly, then after the demonstration provide samples for the attendees to taste. In recent weeks we have enjoyed hot and hearty Lentil And Chicken Sausage Soup, the oh so sweet and chocolatey Go Go bites, delicious roasted garlic hummus With baked chips And homemade almond butter, I will post that recipe soon. This week I served the BEST turkey chili…seriously, it is really delicious!

Here’s how I did it.

1 pound ground turkey
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
1/2 cup finely chopped yellow or orange bell pepper
5 cloves of roasted garlic or 3 fresh
6 oz can of tomato paste
1-2 tablespoons mild chili powder (depending on your taste)
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 15 oz can of red kidney beans, rinsed and drained
1 15 oz white navy beans, rinsed and drained
2 cups chicken broth
28 oz can diced tomatoes

In a large pot, over medium heat, sauté celery, onion, carrot, bell pepper. Cook until soft. I chopped all of my vegetables in a food processor. Makes food prep easy peasy 😉

Add tomato paste and mashed roasted garlic, cook 2 more minutes. For how to make your own roasted garlic, click here.

Add ground turkey to the pot and cook until no longer pink, breaking it up as you cook. After it is cooked through add chili powder (start with one tablespoon, add more if you like), cumin, oregano, salt and pepper. Cook a few more minutes allowing flavors to mix well.

Now add the tomatoes (juice and all), beans, and broth. Cover and allow to simmer until hot and bubbly being careful not to let it burn on the bottom 😉

That’s all folks! This stuff is seriously good and so good for you too. Enjoy!