This recipe is awesome because you can add whatever vegetables you want to it.  You can also spice it up with jalapeno or chipotle peppers.  This veggie chili is  also protein packed to keep you satiated  and blood sugar steady.  we top with cilantro,maybe so good quality corn chips (NONGMO of course). Also this recipe is so good you will want to double it.

INGREDIENTS:

3 organic carrots ( If they are organic just wash and cut into small cubes, the skins have so many vitamins)

1/4 cup extra virgin olive oil, divided

course sea salt

1 large yellow onion, diced

1 yellow bell pepper diced

1 red pepper diced

1 small zucchini diced

1 small handful of kale chopped

2 garlic cloves minced

1 tsp ground cumin

1/2 teaspoon sweet pimenton

1/2 tsp mild chili powder

1 pound ground turkey ( dark meat has more B vitamins)

1 28 ounce can of whole peeled tomatos

1 14 ounce can of black bean or bean of your choice, rinsed and drained

chopped fresh cilantro and scallions and if you want some added heat maybe some sliced or chopped jalapenos for serving.

 

INSTRUCTIONS:

Heat your oven to 400 degrees.

  1. toss your carrots, peppers and zucchini with 2 TBS of olive oil and sprinkle with salt and pepper and place on a parchment lined baking pan. Bake until soft about 20 mins
  2. Heat the other 2 TBS of olive oil in a deep stock pot over medium heat. Add the onion, garlic, cumin,pimenton, chili powder, and a generous pinch of salt.  Cook stirring occasionally until nice and soft but not too browned. about 8-10 minutes.
  3. Add the turkey to the pan and cook stirring occasionally. Let the meat cook and break up any large chunks.  Let the liquid release from the meat and evaporate so that the meat is nicely browned.  This step can take 20-25 minutes but be patient and because this step really seasons the turkey!!
  4. Add the tomatoes and a large pinch of salt to the pot and turn the heat to high.  add 1/2 cup of water and bring to a boil.  turn the heat to low and let the chili simmer for 30 minutes breaking up the large tomatoes as the chili cooks.
  5.  Add the beans and the roasted veggies and the handful of kaleand  continue to simmer for 15 more minutes. turn off the heat and serve topped with cilantro and scallions as well as any other toppings you may like.