3.666665
3 ratings

Turkey Chili with Adzuki Beans

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This turkey chili is perfect for winter season

Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS

With Thanksgiving officially in the rearview mirror, there are plenty of people who don’t want to see another plate of turkey and stuffing until November 2017. There are others, however, who chose to take advantage of the great prices on turkey and now how freezers full of lean, healthy protein. And if that’s you, I have the perfect recipe.

This chili is perfect for this time of year, when the weather is chilly and holiday business demands one-pot meals. In addition to the turkey, which provides protein and healthy fats, there are also adzuki beans. They’re not as common as kidneys or pintos, but there are popular in Asian cuisines, and thanks to their high mineral content (this recipes provides 25% of the recommended daily allowance of iron), adzuki beans are also a key component of my healing diet.

The healing diet can help you recover from many chronic health conditions, including leaky gut, diabetes, obesity and even depression, and this recipe is ideal for helping you regain your health and actually enjoy your meals while you’re at it. 

Ready in
1 h 10 m, not including bean soaking time
4
Servings
579
Calories Per Serving

Ingredients

For the Turkey Chili with Adzuki Beans

  • 1 Cup dry adzuki beans
  • 4 Cups filtered water
  • 1 Tablespoon apple cider vinegar
  • 4 Cups low-sodium chicken broth
  • 3/4 Teaspoons sea salt
  • 1/2 Pound cooked turkey, pulled
  • 32 Ounces diced canned tomatoes
  • 1 Tablespoon chili powder
  • 2 Teaspoons smoked paprika
  • 1 Teaspoon cumin
  • 1 Pound ground turkey
  • 1 Tablespoon butter or coconut oil
  • 1 Large red onion, diced
  • 2 Green peppers, diced
  • 3 Medium garlic cloves, minced

Directions

For the Turkey Chili with Adzuki Beans

Soak adzuki beans overnight in the filtered water with the whey or vinegar. Drain and rinse after soaking.

In a large pot or dutch oven, combine the beans with the broth and salt. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.

Add the pulled turkey, tomatoes, chili powder, smoked paprika and cumin to the beans. Stir to incorporate and continue to simmer while completing the next step.

In a skillet over medium-high heat, sauté the ground turkey and onion in butter or coconut oil. When the turkey is half done, add the green peppers and garlic. Continue to sauté until the turkey is browned.

Add the ground turkey and vegetables to the chili and simmer, uncovered, for 15–20 minutes, until the chili is slightly thickened. Taste for seasoning and add salt for flavor or chili powder for more spice.

Enjoy with avocado, goat's milk yogurt, salsa or green onions. Flavor will improve over the next few days.