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? 🙂
I cannot take credit for the inspiration though, Heather’s husband “CD” from Heather Eats Almond Butter created this dish that their (adorable) family enjoys often.
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)
Ingredients
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
diced tomatoes
shredded cheese
diced onion
green onion
sour cream
Directions
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!
Natural Noshing 
So glad you enjoyed the chili, and very happy to see you serving it with tortilla chips (my favorite spoon!). I have to give CD all the credit for this one – he is definitely the rockstar of our kitchen. 🙂
Glad you and Chris enjoyed your getaway together, and yes, your in-laws have beautiful floors.
Thank CD for me, he sure knows how to cook! : ) Don’t tortilla chips make the best spoons? If I had Chipotle’s chips, I would have fared even better hehe
Wow. Chili with nut butter? I MUST Try this. Well done!
Thanks Dara! oh yes, it’s a keeper!
Glad to see you are back!!! …and excited to hear how the trip went! 🙂
Thanks Cara! I am glad to be back, there’s no place like home (or your own bed)!
Mmmmm yes please. I love seeing chili with sweet and unlikely variations like this one!
Add a side your butternut squash mac and cheese and my tummy would be in comfort food heaven!
Almond butter in chili??? Are you insane??? My goodness, I LOVE the idea. It’s simply genius. I better get another batch going this weekend, I’m almost out. And by the way, your pics are way decent, no need to apologize! I’m hungry for almond butter chili now. 🙂
Oh, and ps… I have a wicked baklava style nut butter simmering in my mind. Oh, it’s gonna be gorgeous. At least I hope!
I wish I could take all of the credit because the addition of nut butter is AMAZING! Thanks Sonia, they are a little fuzzy but it’s better than no photo at all!
UMMMM did you say baklava style nut butter?!?!?! Now you are the insane one! I CANT WAIT! It will of course be gorgeous, since everything you do is beautiful!
Pssst… that baklava style butter has happened today. Three letters.
O
M
G
It’s unbelievable. I will take pics tomorrow and hopefully post about it next week. It’s like baklava, but without the phyllo dough.
I’m going to have another taste right now!
Oh, and thank you. You are too kind! 😀
AHHH! I am so excited about your new nut butter invention – I love the flavors of baklava so I know it’ll be amazing! Of course your photos will be drool worthy as usual, so much so that I will have to whip up yet another batch of homemade nut butter!!!
And as for your GORGEOUS pumpkin pie you just posted….I am about to eat my screen!!!!
Great combo! In addition to toning down the acid of the tomatoes, nut butters add a je ne sais quoi to tomato-based dishes. I’ve been adding peanut butter to tomato soup for a long time. But I have to be careful, they’re high in calories. Sigh.
You are exactly right Claire! I haven’t tried the PB and tomato soup combo but I bet it’s delish! You could decrease the amount of nut butter for a lower cal dish if you wanted but using lean turkey, beans and some veggies helps extend the meal 🙂
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