Allergen-Free Turkey Chili Recipe

Jamie Martin Health Guide
  • Quick & Easy Fall Dinner

    As mentioned in my previous blog, I really want to share some of my family's favorite allergen-free comfort foods for cold weather. I've always loved chili, and for years I only made it with ground beef. However, with turkey being so widely available (and it's a healthier option because it's a leaner meat), I've started using ground turkey for my chili instead. Of course, if you're a die-hard believer that chili should only be made with beef, by all means, feel free to substitute it for the turkey.

    This recipe is soy, milk, peanut, tree nut, fish and shellfish, and egg free.

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    Turkey Chili

    3 tablespoons canola oil
    1/2 cup white onion, diced
    1 lb ground turkey
    2 teaspoons kosher salt
    ½ teaspoon black pepper
    2 tablespoons chili powder
    1 1/2 teaspoons garlic powder
    2 teaspoons cumin
    2 teaspoons coriander
    2 Tablspoons all-purpose flour* (Reference Wheat Free note if allergic)
    1 small can tomato sauce
    2 Tablespoons tomato paste
    32 oz pinto beans, rinsed and drained
    3 cups water


    Heat large soup pot over medium heat and add canola oil. Once oil is hot, add the onion and sauté for 3-4 minutes. Add the turkey, salt, pepper, chili powder, garlic powder, cumin, and coriander to the pot and stir well. Allow the turkey to brown and absorb the spices for about 5-7 minutes, stirring occasionally. Add the flour to the pot and cook for 2 minutes, then add the tomato sauce, tomato paste, beans and water. Stir mixture to combine all of the ingredients and then bring to a boil over medium high heat. Once to a boil, reduce the heat to medium and let chili simmer, covered, for 15 minutes. Remove the lid, and continue to simmer and reduce for another 15-20 minutes. Makes 4-6 servings.


    * Allergic to Wheat? Here's an easy trick to eliminate the flour in this recipe.
    Simply reserve ¼ cup of the beans and smash them really well with a fork or run them through a food processor with a small bowl. Add the smashes beans to the soup pot and stir well. Beans have natural starches in them that will thicken the soup.


Published On: September 30, 2008