Turkey & Chili

I love this balance of hearty turkey in a light sauce. If you’re looking for something more substantial, the decidedly Mexican flavours tell me adding some beans would be an excellent choice. Don’t skip the step of straining the light sauce or it’ll likely be quite grainy from all of the ground spices.

Time: 30 minutes

Serves: 4

Ingredients:

2 cups chicken stock

1 clove garlic – finely chopped or grated

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon xylitol or other sugar substitute

½ teaspoon ground cumin

1 teaspoon kosher salt

2 tablespoons coconut oil

1 pound turkey breast – sliced

¼ teaspoon fresh ground black pepper

½ red onion – thinly sliced

½ cup feta cheese – crumbled

½ cup cilantro leaves – roughly chopped

 

Preparation:

Combine the stock, garlic, paprika, chili, xylitol, cumin and half the salt in a small sauce pot over high heat. Bring to a boil, then reduce heat to maintain a slight boil for ten minutes while preparing the other ingredients.

Remove the sauce from heat and strain through a fine sieve.

Place the coconut oil in a wok or frying pan on high heat. Sprinkle the remaining salt and the pepper on the turkey. Once the pan begins to smoke, stir-fry the turkey until cooked through.

Plate the turkey and pour over the sauce. Top with the onion, feta and cilantro.

Get the PDF and nutrition info