White Turkey Chili with Mushrooms
 
Prep time
Cook time
Total time
 
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:
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
  1. 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.
  2. Stir in the onion, shitake, and cremini and cook about 5 more minutes.
  3. Add garlic, sage, thyme, cumin, coriander, and cayenne. Cook for about 1 minute.
  4. 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.
  5. 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/