Smokey Turkey Chilli

Submitted by: Karen Stoychoff Inman

Servings: 4 Heaving Bowls; 8 Modest Bowls

Ingredients:
2 Roasted Poblano Peppers
1 carton Pomi Strained Tomatoes
1 carton Pomi Chopped Tomatoes
1 Smoked Turkey Wing
2 T Coconut Oil
2# Ground Turkey Breast
Note: I grind my own farm-raised, organic turkey breast in the food
processor, but if that will put you over the edge, feel free to use
store-ground turkey
2 t Grassfed Butter
3/4 c Roughly Chopped Shallots
2 t Ground Ancho Chili Powder
½ – 1 ½ t Ground Chipotle Chili Powder (depending on heat level)
5 t 100% Chili Powder (read the label … steer clear of the ready-made chili powders)
2 t Ground Cumin
¼ – ½ t Freshly Ground Black Pepper
1 t Kosher Salt
4 cloves fresh garlic, minced
½ t Hershey’s Special Dark Cocoa Powder
¼ t Ground Cinnamon
1 ½ Large Diced Sweet Potato
Juice from 1 Key Lime or ½ Fresh Lime
1 cup Roughly Chopped Sun dried Tomatoes (not in oil)
Optional: Fresh cilantro; chopped scallions

Instructions: Char the skin of the Poblano peppers on a gas stove, under the broiler or on the grill. Place the peppers in a covered casserole or paper bag to steam, then cool. Once cool, peel, seed & dice; set aside.

Bring the tomatoes to a boil; reduce heat and add the smoked turkey wing. Simmer the tomatoes and smoked turkey wing for approximately 30 minutes; longer for a smokier flavor.

While the tomatoes simmer, chop the shallots and caramelize in the grassfed butter; do not burn or over-brown. Add the chili powders, cumin, salt & pepper; bring to temp and set aside.

Melt the coconut oil and brown the ground turkey. Add the shallot / spice mixture and minced garlic, stir well.

Remove the smoked turkey wing from the tomatoes; add to the ground turkey mixture and bring to temp. Add the cinnamon, cocoa powder, lime juice and sweet potato; cover and simmer until the sweet potato is tender.

Add the sun dried tomatoes and Poblano peppers; stir well.

Garnish with a sprinkling of cilantro, or chopped scallions

Notes: I developed this recipe because I wanted a ground turkey recipe with a bit more spunk than the standard fare. You’ll find this recipe smoky, spicy and robust. It freezes and reheats like a dream, so make a double-batch for those extra busy days. I like mine served over a bed of organic baby spinach and a sprinkle of cilantro and scallions.

Prep Time: 30 minutes. Cook Time: 30-45 minutes.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.