This recipe just keeps making the rounds in my house. It’s a simple 1 pot meal and super tasty! I have served it up as-is, with toppings, and in a roasted acorn squash bowl and it’s good every time. It also has the added bonus of being rich and full of flavor without the dairy! I love this for a quick lunch or busy weeknight meal.
I love that you can keep this low carb, or add some carbs by serving it up in a squash bowl or over a baked sweet potato (pro tip – prep these ahead for the week). Serve according to your favorite macro ratios. I personally find that on days I’m more active, my body definitely prefers more carbs versus days where I’m more sedentary and I feel best lower carb. I am all about intuitive eating and I don’t think you have to approach food as an all or nothing mentality (i.e. low carb all the time).
Here is the recipe. I hope you enjoy this as much as my family does!
* 1 Tbsp lard or coconut oil
* 1 medium onion, chopped
* 2 garlic cloves
* 1 lb ground turkey
* 1 tsp high quality sea salt
* 2 cups frozen or fresh cauliflower rice
* 1 can full fat coconut milk
* 1 can (14 oz) bone both
* 1 tsp dried thyme
* 1 – 2 cups chopped swiss chard, kale or spinach
* avocado or guac
* dairy free plain yogurt
* cayenne pepper
* grain free tortillia chips or pork rinds
If serving in a squash bowl or potato, get those in the oven and roasting!
For the chili:
In a medium sized pot melt the lard and add the onion. Saute until translucent.
Add the garlic, ground turkey and salt.
Chop the turkey into chunks as it cooks and cook until slightly browned.
Add the cauliflower rice and saute for 3-5 mins.
Add the coconut milk, bone broth and thyme and simmer for 5-10 mins.
Add the greens and stir and simmer until greens are cooked.
At this point, it is ready to serve!
Serves 3-4 depending on how hungry you are and if you are serving with a starch.