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Southwestern Chili – paleo recipe
Stav Kogan

Southwestern Chili

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 Tbsp palm oil
  • 1 yellow onion, diced
  • 1 green pepper, veins and seeds removed, diced
  • 2–3 fresh jalapeño peppers, seeded and minced (serranos if more heat desired)
  • 1 celery stalk, sliced ¼-inch thick
  • 4 cloves of garlic, minced
  • 1 Tbsp chili powder
  • ¼ tsp cayenne pepper
  • ¾ tsp dried oregano
  • 1 lb ground chicken or turkey
  • 2 (28-ounce) cans diced plum (Roma) tomatoes
  • 1 small yam, peeled and cut into ½-inch cubes, about 1 cup

Method
 

  1. Garnishes—Monterrey jack cheese, sour cream, and cilantro
  2. In a large frying pan, heat oil over medium.
  3. Add onion, green pepper, chili peppers, and celery.
  4. Sauté, stirring until the onions are soft, about 5 minutes.
  5. Add garlic, chili powder, cumin, cayenne, and oregano.
  6. Sauté, stirring to meld flavors.
  7. Increase heat to medium.
  8. Add ground turkey, stirring often until brown.
  9. Season with salt and pepper.
  10. Add tomatoes and 1 cup of water.
  11. Bring to a boil, reduce heat to low, cover, and simmer for thirty minutes or so.
  12. Add water if necessary.
  13. Add yam and simmer until tender.
  14. Adjust seasonings, adding more chili powder if desired. Ladle into soup bowls, garnish and serve.

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