Turkey and 3 Bean Chili

This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


The only thing missing from the pic is my husbands homemade crusty bread. Yum…


My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

Here’s what you’ll need:

  • 2 1/2 cups dry black beans
  • 2 cups dry kidney beans
  • 1 1/2 cups dry great northern beans
  • 1/2 cup dry green lentils
  • 2 lbs ground turkey
  • 2 tbls olive oil
  • 2 1/2 sweet bell peppers, coarsley chopped
  • 1 red onion, chopped, plus more for topping
  • 1 carrot, chopped
  • 8-10 garlic cloves, minced
  • 24 oz Campari tomatoes, quartered
  • 24 oz strained tomatoes 
  • 4 tbls nutritional yeast 
  • 4 tbls cumin
  • 4 tbls coriander
  • 5 tbls chili powder
  • 4 dashes of franks hot sauce
  • 1/2 cup fresh cilantro, reserve some for topping
  • S & P

Here’s what to do:

  1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
  2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
  3. Set aside and add some more oil to the Dutch oven. 
  4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
  5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
  6. Add the strained toms plus a little water that I used to rinse out the jar. 
  7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
  8. Let the pot reduce a bit and then add in the browned turkey and beans. 
  9. Summer on low for an hour stirring occasionally. 
  10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

Enjoy!!

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Coconut Curry Chicken

If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!

First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side. 

Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic. 


Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer. 

Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours. 

Yum!! 

What you’ll need:

  • 4 bone in chicken thighs
  • 8 oz king oyster mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks lemongrass
  • 2 tsp fresh ginger, grated
  • 3 cloves garlic, diced small
  • 2 Tbls brown rice flour
  • 2 Tbls Coconut oil
  • 1 can coconut milk
  • 2 Tbls Curry powder
  • 2 Tbls turmeric 
  • 1 Tbl Curry paste
  • 1 Tbls Sambal oelek and more for topping (optional)
  • 2 cups dry jasmine rice
  • Cilantro, chopped for topping (optional)
  • Green onion, chopped for topping (optional)

Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick. 
Enjoy!!