Wait…what? Almond butter in chili? Oh yes, you read that correctly : ) I am not out of my mind, I promise you. The addition of creamy almond butter turns bland old turkey meat into something delicious and rich-tasting.
Unless you use a flavored nut butter, you can’t actually detect it in the dish. What you can detect though is a lovely depth of flavor that is crave-able, addictive and still healthy! I
probably off-set the “healthy” part by serving it with a tortilla chips…oh well, I was on vacation and I had a hankering for something salty and crunchy. What’s a girl to do? 🙂
On a side note, I have been incredibly busy since we got back from Montana last night so I will have to fill you in on the trip details soon…I must say there isn’t too much to divulge though as we were in the car 80% of the trip but Chris and I enjoyed our quick getaway and enjoyed each other’s company!
Please excuse the photos…it was 7 at night in Montana and almost dark outside. No tripod available but I was ready to eat but wanted to take a couple shots before digging in. Had to hold ‘er steady but it’s better than nothing? Gorgeous wood flooring in my in-laws house though 🙂
Turkey Chili with Almond Butter (adapted from HEAB/CD’s recipe)
1/2 lb ground turkey (or any ground meat)
1 Tbsp coconut oil (butter or other oil works too)
1 small onion, diced
2 garlic cloves, minced (or garlic powder)
1 zucchini, shredded (or chopped)
2 – 3 Tbsp chili powder
1 – 2 tsp ground cumin
1/2 tsp dried oregano
cayenne pepper to taste, optional
2 (14 oz) cans diced tomatoes (I used no salt added and added my own sea salt to taste)
1 (15 oz) can beans, rinsed and drained (we used pinto this time around but any variety works)
3 Tbsp creamy almond butter (raw or roasted)
salt and pepper to taste
Garnish for serving, optional
1. In a large skillet, heat coconut oil over medium-high heat. Add turkey and onion and saute until cooked through (no longer pink) and onions are translucent stirring frequently, about 5-6 minutes. Break up any large chunks of meat while stirring.
2. Add garlic, zucchini and spices and saute for another 2-3 minutes. Add diced tomatoes, beans and almond butter and stir until combine.
3. Turn heat to low and let simmer for 10-15 minutes, until thickened. Garnish with shredded cheese/tomatoes/onion/sour cream etc and enjoy!