The cold weather just seems to hit you like a ton of bricks each November. One day its 70 degrees and then the next day you’re in a puffy coat, boots and gloves! My Coconut Turkey Chili will warm you up from head to toe and will leave you feeling satisfied without all the calories and fat of normal beef chili. The flavors are Thai and Mexican inspired, due to the addition of the coconut milk, lime and chili powder. Serve this to your guests at your next football viewing party or even as a unique starter course for Thanksgiving dinner!

Ingredients-

½ Package of Ground Lean Turkey Meat
1 ½-2 Tablespoons Olive Oil
½ Large Vidalia Onion Chopped Fine
2 Ribs of Celery, Diced Small
2 Bay Leaves
2 Cloves of Garlic Minced
1-2 Cups of Chicken Stock
½ a Green Bell Pepper Diced Finely
1 Cup Red Kidney Beans (Canned) (Make sure you drain them)
2 Cups Chickpeas (Canned) (Make sure you drain them)
2 Cups Coconut Milk (Canned)
1 Tablespoon Mexican Chili Powder
1 Teaspoon Smoked Paprika
½ Teaspoon White Pepper
Salt to Taste
½ Lime
2 Teaspoons Chopped Fresh Cilantro (or Parsley)
Garnish- Mexican Shredded Cheese, Sour Cream (or plain Greek yogurt), Cilantro and Lime Juice

Steps-

In a large saucepan or dutch oven pot, heat 2 tablespoons of Olive Oil (or Coconut Oil). Sweat the onion, celery, garlic, bell peppers and bay leaves until the onions start to soften. Once the onion is slightly soft and translucent, add the turkey meat.
Using a wooden spoon break up the turkey meat in the pot and allow it to cook through and brown slightly.
Add the Chili Powder, White Pepper, Paprika and a sprinkle of salt. Stir on medium heat until fragrant, about 2 minutes.
Add the coconut milk, kidney beans, chickpeas, 1 Cup of Chicken Stock and the juice of half a lime. If you feel it is too thick for you’re liking add another cup of chicken stock.
Allow the soup to simmer and all the flavors to come together. Cook on medium low heat until the chili thickens to your desired texture, typically about 30-45 minutes. Make sure you’re stirring occasionally so it doesn’t stick. Stir in the fresh parsley or cilantro. Check for seasoning and add more salt and pepper as needed.
Ladle into serving bowls and sprinkle a generous amount of Mexican shredded cheese on top. Dollop with sour cream (or yogurt), a sprinkle of cilantro and squeeze of fresh lime over the top and ENJOY!!