Diced into a size and shape similar to beans, eggplant is a great ingredient for chili as a substitute for beans. Eggplant lends a similar texture and creaminess making it a quick and easy modification to turn any chili recipe into a Paleo-friendly one!
Author: Alicia Shaw
Serves: 6
Ingredients
1 T coconut oil
1 lb ground turkey
1 onion, diced
½ lb. shitake mushrooms, sliced
½ lb. cremini mushrooms, quartered
1 garlic clove, minced
1 tablespoon fresh sage leaves, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon black pepper
4 cups chicken broth, low sodium
1 small eggplant, diced into rectangles (similar to the size of kidney beans)
2 T arrowroot powder (or tapioca starch)
Instructions
Heat coconut oil in a large pot over medium heat. Add turkey and brown for about 5 minutes breaking up into smaller pieces. Continue to stir occasionally until turkey is cooked through.
Stir in the onion, shitake, and cremini and cook about 5 more minutes.
Add garlic, sage, thyme, cumin, coriander, and cayenne. Cook for about 1 minute.
Reserve 3 T chicken broth in a small bowl. Add the rest of the chicken broth and eggplant. When the chili comes to a boil, turn heat down to simmer for 20 minutes.
Whisk tapioca starch to the reserved chicken broth. Add mixture to chili. Stir and simmer for 1 minute to thicken before serving.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/white-turkey-chili-mushrooms/