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Three-Bean Chili with Turkey

By Theresa Santandrea-Cull

Three-Bean Chili with Turkey

There are so many wonderful options when it comes to beans that it’s seems a shame to make chili from just one kind. So this tasty turkey chili contains three of Theresa’s favorites.

 

 

Tips: After emptying the tomatoes from the can, rinse the can with the water (the amount of water specified in step 2 is one full can) before adding it to the pan, to capture all the juices that cling to the sides.

A 19-oz (540 mL) can of beans will yield about 2 cups (500 mL) once the beans are drained and rinsed. If you have smaller or larger cans, you can use the volume called for or just add the amount from your can.

Instead of the cumin and coriander, you can use 1 tsp (5 mL) GF chili powder.

 

 

1 tsp            grapeseed oil            5 mL

1 lb            lean ground turkey            500 g

1            clove garlic, minced            1

1 cup            chopped onion            250 mL

1 cup            chopped celery            250 mL

1 cup            chopped carrots            250 mL

1            can (28 oz/796 mL) crushed            1
            tomatoes (see Tips, above)

2 cups            rinsed drained canned romano beans            500 mL

2 cups            rinsed drained canned black beans            500 mL

2 cups            rinsed drained canned lentils            500 mL

1 tsp            dried oregano            5 mL

1 tsp            cayenne pepper            5 mL

1⁄2 tsp            ground cumin            2 mL

1⁄2 tsp            ground coriander            2 mL

1⁄4 tsp            salt            1 mL

 

 

1.  In a large saucepan, heat oil over medium-high heat. Cook turkey, breaking it up with the back of a spoon, for about 7 minutes or until no longer pink. Add garlic, onion, celery and carrots; sauté for 3 to 4 minutes or until tender.

2.  Stir in tomatoes, 31⁄4 cups (800 mL) water, romano beans, black beans, lentils, oregano, cayenne, cumin, coriander and salt; bring to a boil. Cover, leaving lid ajar, reduce heat to low and simmer, stirring occasionally, for 11⁄2 hours to blend the flavors.

 

Find more recipes like this in Complete Gluten-Free Diet & Nutrition Guide by Alexandra Anca and Theresa Santandrea-Cull