So, as I am getting back into the groove of Paleoliciousness, I was researching paleo chilli recipes Sunday in order to meal prep Sunday night for the week. Typically, I’ll make some sort of meat for lunch (dry chicken) paired with a vegetable (dry vegetables) which, in turn, has been dousing my meal with dressing by the end of the week because it tastes so bad. Well, the past is the past! I refuse to eat for the sake of eating, and not eating because it actually tastes great.
Hands down, this week tops # 1 in regards to a well-rounded, tasteful, meal prep. If you are trying to to stick to a diet plan and work during the week, I believe meal prepping is really the only way to go.
That being said – here is the recipe for the Turkey & Cilantro Chilli made Sunday night. Mind you, I doubled the ingredient list.
(I substituted the butter for olive oil & also sliced avocado and used as a topper once it was done)
Turkey & Cilantro Chilli
- 12 oz ground turkey
- 1 sweet potato, peeled and diced into large chunks
- 1 white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp cumin
- 2 tsps paprika
- 1 jalapeno, finely chopped
- 1 poblano pepper, finely chopped
- 1 bunch (3 oz) fresh cilantro, finely chopped
- 3 large tomatoes, roughly chopped
- 8 oz tomato paste
- 1 1/2 cups chicken broth
- Melt the butter in a large saucepan. Add the onion, garlic and peppers. Saute over a medium heat for five minutes.
- Add the turkey, breaking it up with a wooden spoon, and sprinkle in the cumin and paprika. Let fry until the turkey colours then stir in the tomato paste.
- Toss the tomatoes into the pot, followed by the potatoes. Pour in the broth. Bring to a boil then reduce the heat. Let it simmer for 25 minutes, stirring occasionally.
- Add 3/4 of the cilantro and simmer for a further five minutes. Sprinkle in the rest of the cilantro immediately before serving.
Props to – http://thingsmybellylikes.com/2013/04/30/turkey-cilantro-chili/