Sriracha Turkey Chili (Low Carb)

photo (10)After a brief break and a quick holiday in France, I’m back to the stovetop.

How many more days until next vacation?

I don’t know if I’ve ever used the phrase, “Good to be back” and I’m not sure I ever will. I’m wishing so hard that I could pack up my boyfriend, our apartment, and our cat family and take them all to France. The feeling of being trapped in Toronto is settling in once again.

Post-vacation blues always hits hard. It’s especially bad coming back to the dead of the winter.

How many more soups until spring?

photo (9)

  • 2 lbs ground turkey
  • 3 large tomatoes, diced
  • 1 cup white beans, rinsed
  • 2 medium onions, diced
  • 3 stalks celery, diced
  • 4-6 red chili peppers, minced
  • 1 bulb garlic, minced
  • 4 cups turkey stock or chicken stock
  • 1 cup sriracha
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tsp cayenne
  • 2 tbsp olive oil, divided
  • Salt and pepper

Optional garnishes:
1 green onion, chopped
Sour cream

Cook turkey on medium heat in a large stock pot with half of the olive oil until cooked through. Remove from the pot and set aside.

Heat the rest of the oil in the pot on medium low and add the onions with a bit of salt and pepper. Cook until softened a bit and add the celery, chili peppers, garlic, cumin, cayenne, oregano. Stir until fragrant and after a couple of minutes add the tomatoes, beans, stock, sriracha, turkey, and deglaze the pot.

Bring the heat to boil a couple of minutes and then back down to simmer on low heat for about 40 minutes to one hour until the liquid reduces a bit.

Top bowls with a dollop of sour cream and some green onions.

Serves 4 – 6.

4 thoughts on “Sriracha Turkey Chili (Low Carb)

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