One of the things I love about ground turkey is that its mild flavor lets other flavors shine while providing a substantial, meaty backbone for a recipe. This chili recipe is more like thick taco soup, and what really makes it great is the Easy Enchilada Sauce, which comes together in about the time it takes to prep the rest of the chili ingredients. If your enchilada sauce is on the spicy side, then hold back on the ground chipotle.
Prep time 20 minutes
Serves 6
2 tablespoons (29 ml) avocado oil or Homemade Ghee (29 g) (shown here)
2 pounds (905 g) ground turkey
2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon ground chipotle pepper or cayenne pepper
1 medium zucchini, diced
1 cup (160 g) diced red onion
1 jalapeño, seeded and diced
1 15-ounce (425 g) can diced tomatoes
1 4-ounce (113 g) can diced fire-roasted green chillies
4 cloves garlic, minced
2 tablespoons nutritional yeast
1 recipe Easy Enchilada Sauce (about 21/2 cups, or 665 g)
1/3 cup chopped fresh cilantro
Diced avocado, lime wedges, and thinly sliced green onions, for serving
1 Heat the oil in a large pan over high heat. Add the ground turkey to the skillet and stir frequently, breaking the meat into small bits, until browned and cooked through. The juices from the turkey should be cooked off and the pan should be dry.
2 Add the cumin, salt, black pepper, and chipotle pepper to the turkey. Stir well, then transfer the seasoned meat to a 4-quart (3.8 liter) slow cooker.
3 Add the zucchini, red onion, jalapeño, diced tomatoes, diced green chillies, garlic, and nutritional yeast to the slow cooker. Pour the enchilada sauce over everything and give it a good stir.
4 Cover and cook on low for 4 to 5 hours.
5 Stir in the cilantro and serve with avocado, lime wedges, and green onions.
