This SCD Turkey Chili comes together pretty fast, and is proof that eating SCD or Paleo doesn’t mean you never get to eat chili.
This works as a fast recipe if you allow a few cheats. I use store bought prepared goods for the navy beans, mild green enchilada sauce, and broth. These are normally a big fat no when strictly following SCD. If you need this to be SCD legal and have the time, it can still work – soak and prepare navy beans per SCD guidelines; make your own scratch SCD legal enchilada sauce.
Back to the short cut: I used Whole Foods 365 Organic Canned Navy Beans, which contain only navy beans and water – no gums, no seaweeds. I drain and rinse these thoroughly. Next I used Siete Family Foods Mild Green Enchilada sauce. It has no added sugars, only dates as a sweetener, and this is SCD legal. But it does have vinegar in it, as well as small amounts of flax and chia seeds. This may work for those advanced and stable on SCD, or on Paleo diets. Lastly, I use Pacific brand Organic Chicken Bone Broth if I don’t have my own homemade on hand. Store bought broths are famous for having added sugars, starches, mystery “flavorings” and other sketchy ingredients that can make trouble for people needing SCD foods, but this brand fills the bill.
SCD Friendly Turkey Chili
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Modest on the heat, this is a delicious soothing chili that will feel good in just about any tummy. Dial up spice if you like by adding diced jalapeños to the saute.
Modest on the heat, this is a delicious soothing chili that will feel good in just about any tummy. Dial up spice if you like by adding diced jalapeños to the saute.
In a large pot, heat olive oil to medium. Add minced garlic, peppers, celery, and scallions. Sauté until soft.
Add coriander, paprika, and cumin. Stir to evenly distribute.
Next add the ground turkey. Use a wood or metal spatula to chop it into smaller pieces as it cooks, so it doesn't clump together. Add salt. Cook until turkey is no longer pink.
Add enchilada sauce, mix evenly into the pot and heat through. Then add navy beans, and broth. Continue cooking on a low bubbling simmer until chili is evenly cooked through.
Just before serving, squeeze each lime section over the chili to let the juice drip in. Squish out all the juice you can from each piece, then drop the piece of lime into the chili. Stir to spread lime juice in the chili, and heat for a few more minutes to let the lime add flavor settle in.
