grain free, dairy free, legume free, paleo, jerf, whole30 compliant
Welcome to a new regular feature, recipe day! I am so looking forward to sharing with you some of my favorite ways to keep my refrigerator stocked with wonderful food that nourishes my body and my spirit.
I am a huge fan of one pot meals that can be all-purpose food. By all-purpose food I mean that I would eat this for breakfast, lunch and dinner and be very happy. It would be great for breakfast with a fried egg on top; at lunch with a bit of real sauerkraut and avocado; and for dinner with a nice salad. Really, any way you like. It has good plentiful protein, lots of wonderful veggies, a base of nutrient dense and delicious bone broth, and a hearty flavor and consistency that is very satisfying.
I used my own homemade bone broth to make this and it really is the best way to go for both flavor and nutrition, but it will work just fine with boxed broth so don’t let it stop you if you don’t have any broth on hand. I try to make a pot of bone broth every few days- my version is the super easy, super lazy version- I just throw a chicken into a pot with enough water to cover, an onion, a carrot, a few stalks of celery (if I have it on hand), maybe some garlic cloves, and a few pepper corns, then simmer. After about an hour if I started with a whole chicken rather than just the bones, I will take it out, let it cool enough to take the meat off, and then return it to the pot and store the meat in the fridge (I do this so as to not overcook the meat and keep it tender and flavorful). Then, I just simmer, simmer, simmer, as long as I can stand it, sneaking hot mugfulls out of the pot as it cooks. All day is great. Cool the broth, then strain it through a colander- liquid gold, great to use in recipes or just to heat and drink on its own.
You are welcome to add beans to this chili if you tolerate them, but I do best without, so I achieve the thick texture of cooking with beans by pureeing a portion of the veggies and stock and then returning it to the pan during the cooking.
I also made this with celeriac, or celery root- not essential, but a great texture for a beanless chili, and a nice light flavor. I like to try to use the less common veggies when I can!
Here’s the recipe, enjoy! This makes a big batch, good for several meals!! Let me know what you think, and what your favorite all purpose food is-
WHITE TURKEY CHILE WITH CAULIFLOWER AND KALE
2 lbs ground turkey
2 tablespoons coconut oil
4 cloves garlic, chopped
½ medium onion, diced
¾ cup diced roasted green chile (optional)
3 teaspoons sea salt
2 cups peeled and diced celeriac- about 1 medium celery root (optional)
3 carrots, peeled and diced
8 cups chopped cauliflower
1 head dinosaur kale, torn into pieces
8 cups chicken bone broth or stock
Spices, mix together:
1 teaspoon cumin
2 tablespoons chile powder
2 teaspoons dried oregano
2 teaspoons dried basil
½ teaspoon ground black pepper
2 teaspoons paprika
Brown ground turkey in coconut oil in a large pan- I use a wide pan with high sides that really can cook a big batch. Add spices to turkey and stir well. Remove from pan.
Add a bit more coconut oil and add onion to pan, sauté until translucent. Add garlic and green chile, if using, and sauté until fragrant, about 1 minute or so. Add broth to pan, along with cauliflower and celeriac. Simmer until tender.
Remove half of contents to alternate pan and puree with immersion hand blender until smooth. Return to pot. Add carrots, simmer for a few minutes. Add turkey back in, and add kale. Add salt. Simmer for about 20 minutes.
Delicious topped with avocado, fresh tomato, and black olives.
This dish is even better the next day, after all the flavors have melded.