- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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