A new take on an old favorite, this recipe gets its delicious, complex flavors from the combination of chili and cocoa powders. It is full of fiber, lean protein, and veggies, for a great one pot dinner.
Serves 4-6
10 minutes prep time, 40 minutes cooking time
- 3/4 lb ground Turkey
- 1 Tbs Coconut Oil
- One small Garnet Yam
- Two stalks Celery
- Two small or one medium Zucchini
- 1/2 Onion
- 1 small bunch Kale, cut into small ribbons
- Six cloves Garlic, minced
- 4 cups Tomatoes, diced
- Two 14 oz cans Black Beans
- 6 oz Tomato Paste
- 1 cup Broth or Water
- 1/2 tsp Salt
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 1/2 Tbsp Chili powder
- 1 1/2 Tbsp Cocoa powder
Heat the coconut oil over medium heat in a large stock pot. Chop the onion, celery, zucchini, and yam into 1/2 inch pieces and set aside. Add turkey to pot and cook lightly until browned, about 6-8 minutes, stirring occasionally. Add diced tomatoes, tomato paste, spices, cocoa powder, water, and salt. Bring to a boil and then reduce heat to medium low. Simmer for 10 minutes. Add the onion, celery, zucchini, and yam, and simmer for 10 minutes more. Then, add the garlic and kale and continue simmering for an additional 10 minutes.