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Detox Curry Turkey Chickpea Chili Bowl

Curried Turkey Chickpea Chili

This warming winter chili checks all the boxes for flavors, colors, phytonutrients, protein, healthy fats, antioxidants, and fibers to support your body's natural detox systems
Course Chili, Entree
Cuisine anti inflammatory, antiinflammatory, Chili, detoxing, high fiber, high protein
Keyword Adobo, Anthocyanins, Anti Cancer, Anti Diabetes, avocado, Beans, Chili, chilis, cilantro, Crock Pot, Detoxing, garbanzo bean, ground turkey, healthy, High Fiber, high protein, Kombu, One Pot
Prep Time 30 minutes
Cook Time 4 hours
Servings 4
Author Tina Marinaccio MS RD CPT

Ingredients

  • 1 # ground turkey preferably organic
  • 2 tbsp salt free curry powder
  • 1 tbsp dried oregano leaves
  • 2 tbsp extra virgin olive oil
  • 1 Vidalia onion diced
  • 4 cloves garlic chopped
  • 2 Bell peppers diced
  • 28 oz can diced fire roasted tomatoes preferably organic
  • 15 oz can chick peas with liquid
  • 1 tsp fine sea salt
  • 4 ” strip dried kombu seaweed
  • 1 chipotle chili in adobo
  • 1 tbsp unsulphured blackstrap molasses

Instructions

  1. In a dry, heated, heavy skillet, toast curry powder and oregano, stirring often, over low heat until aromatic – Be careful not to burn the spices!
  2. Add olive oil and Vidalia onion and garlic, sauté 5 minutes until onion is soft
  3. Stir in bell peppers, sauté 5 minutes until peppers begin to roast and soften
  4. Deglaze the pan with fire roasted tomatoes, then transfer to crockpot
  5. Set crockpot to high, add chickpeas, sea salt, kombu, adobo, and molasses
  6. Stir, cover crock pot, cook 4 hours, stirring occasionally
  7. Taste to re-season before serving, and consider optional garnishes and sides as noted

Recipe Notes

Optional: Garnishes e.g. chopped scallions, fresh cilantro leaves, lime wedges, yogurt mixed with chipotle chili, garlic, apple cider vinegar, avocado slices
Optional Sides: Roasted yucca, rice, or corn