• 1 cup pinto beans, soaked overnight
  • 3 cups water
  • 2 inches kombu sea vegetable
  • 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1/2 pound ground turkey meat (pastured)
  • 1 red pepper, deseeded and diced
  • 1 poblano pepper, deseeded and diced
  • 1 tomato, chopped into chunks
  • 2 tsp. fresh thyme
  • 1 tbsp. fresh savory
  • 1 1/2 tsp. sea salt
  • Cooked brown rice
  • Raw milk cheddar cheese

Soak beans overnight.  Discard the soaking water and cook beans in 3 cups fresh water.  Bring beans to a boil and skim off foam.  Add kombu, cover and lower to simmer for 1 1/2 hours.  Add 1 tsp. sea salt and continue cooking for 1/2 hour.  In a large frying pan, saute onion and garlic in olive oil for 2-3 minutes.  Add ground turkey, breaking up into small pieces, and cook 3-4 minutes.  Add red pepper, poblano pepper, tomato, thyme, savory, remaining 1/2 tsp. of sea salt and cooked beans.  Cover and cook on medium heat for 1/2 hour.  Ladle turkey chili over cooked brown rice.  Garnish with shredded cheddar cheese.