Jenny’s Gluten Free Turkey Chilli

Summer is finally here! Sorry I’ve been out of the loop these last couple of weeks! Life has been crazy busy! Oliver has finished Kindergarten and is moving on to Grade 1 in the fall. He is really excited to be going into Grade 1 and he is excited to have to go to school every day instead of every other day. I am ecstatic that he loves school so much, but I know that when fall rolls around I will be sad to see him truck off to school everyday, all day. I’m not one of those Mom’s who does sommersaults when their kid goes to school, not yet anyway. Give me a few more weeks of summer break and then we’ll talk! I am so happy that Oliver’s Kindergarten year was a success all the way around. Like I’ve said in so many posts, his Kindergarten teacher was really supportive of him and she made it super easy too! I am hoping that his Grade 1 teacher will be just as great. But, on the other hand, as Oliver grows he also understands more as well. For him, it’s just his way of life. It’s his normal. Someone once said to me, I wish Oliver was normal, like other kids. Say what? Huh? Really, did you just say that? Yes, all those things (along with others) went through my mind. He is a normal kid. In fact, he’s so normal that he’s happy and most of all healthy. Isn’t that all anyone could ever ask for? That’s all I can ask for. I know that if we had not met our naturopath, this would not be our normal. He is so full of life. So full of energy. I have a hard time keeping up to him throughout the day. His mind is always working and he’s always coming up with amazing ideas and stories and questions. Both Oliver and Charlotte are bright, intelligent and amazing kids. I know I have my moments as a Mom, but at the end of the day I always know that I am blessed to be their Mom. Just because Oliver and Charlotte have allergies to certain foods … that’s all it is … allergies. It doesn’t change who they are. It doesn’t define them and most of all … it doesn’t make them abnormal. I know that. Hubby knows that. And, in the end that’s all that matters.

I love my kids more than I ever thought possible. I think a person just doesn’t get it before they have kids. I would do anything for both of them. In the beginning, I started to change my diet because I was told that Oliver had allergies and that we had to avoid these foods in order for his gut to heal and for him to be healthy. So, like any Mom would, I did all the changes along with Oliver. I didn’t want him to be alone in this journey. And, as it turns out, I found out that not only does Oliver have problems with gluten and dairy, so do I. So does Charlotte. Major problems. I haven’t had a speck of gluten in …. I don’t even know how long. I know that I couldn’t eat it if I wanted to. And, trust me, there are moments that I just think … oh, if only I could have just one slice of that delicious, glutinous bread. Yeah, no. I tried that. A few years ago, I found out that Celiac disease runs in my Dad’s side of the family. My died passed away when I was just a teenager, so I really don’t know a whole lot about that side of the family. So, when I found that out, I wanted to get tested. I had already been off gluten for about a year and a half and jumped at the chance to fill my face with gluten filled delictables. Yeah, it wasn’t so awesome. I was miserable. I had pain, bloating, and well, I’ll save you the rest. Anyway, I stopped just after 24 hours. I went back to my doctor and told her about all my symptoms and that I just couldn’t eat it in order to be tested for Celiac. To me it wasn’t worth it. I know that after that experience, I will never consume gluten again. It’s not worth it. And, if I felt that awful after 24 hours, what would I feel like in a week? Or in a month? Yeah, been there, done that. Not going back. Ever. The fluffy, glutinous bread just ain’t worth all the pain and suffering. Not to mention … what is it doing to my insides that I can’t see? I have considered doing genetic testing for Celiac disease with Oliver, just to see what it says. But, as my naturopath said, would it really change how you live your life now to know or not? And, for now, I agree. Maybe one day there will be another test, a simple one, that doesn’t cost a fortune and I’ll do it. Just to know. But, for now I know that I feel incredible. I am 34 and I feel better than I did when I was 20. I have more energy. More life to each step I take. I have normal cholesterol levels (something I’ve never had in my entire life). I’m off my thyroid medication and I wake up each morning with a spring to my step that I never had in my twenties. And, the best part of this whole journey, is that I know that I’m doing something so incredible for my kids. I’m giving them the opportunity to live life to the fullest. I know that because of the changes we have made, Oliver will be able to achieve so much more than if I would turned a blind eye and just went on with life. If I would have treated the illness, instead of preventing it. I know that I would not have my life any other way.

So, now on to this week’s recipe. This recipe is another favourite of Charlotte’s. She loves veggies of any colour or kind. This chilli is my absolute favourite. Again, I prefer to use lean ground turkey, but feel free to use what ever type of ground meat you desire. It may alter the taste a bit, but in the end, it’ll still be delicious. You can either make this in the crockpot, ahead of time, or in a large stock pot an hour or so before dinner. I like to serve this dish alongside Glorious Gluten Free Bread – made into garlic toast! Charlotte can’t get enough of this dish! How about you? Drop me a note to let me know how this turns out for you!

Jenny’s Gluten Free Turkey Chilli

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In a large pan, cook 1 lb ground turkey until slightly browned. Remove from heat and set aside.

In a large pot, sauté the following:

3 garlic cloves, minced

1 medium onion, diced

1 tbsp canola oil

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Next, add in the following:

 1 green pepper, cut into 1″ pieces

1 red pepper, cut into 1″ pieces

1 yellow pepper, cut into 1″ pieces

1 cup frozen corn niblets

2 – 19oz can red kidney beans, drained and rinsed

1 – 28 oz can diced tomatoes

1 – 213 ml tomato sauce

1 can tomato paste

3 tsp ground chilli powder

1/2 tsp ground cumin

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Mix all ingredients well in your pot. Add your cooked ground turkey to the pot. Mix well. Simmer on medium-low heat for about an hour or until vegetables are tender, stirring often.

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Serve and enjoy this delicious dish!

Love,

Jenny

PS If you want to make this in a Crockpot and forget about it … just brown the meat, add all the rest of the ingredients to the Crockpot along with the cooked ground turkey and cook on low heat for about 4 hours or until all your vegetables are tender. If you prefer a little more zip to your chilli, add a few more tsps of chilli powder, or smother it in Frank’s Red Hot when you’re serving it.

Jenny's Gluten Free Turkey Chilli
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Cuisine: Main Dish
Serves: 6
Ingredients
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 tbsp canola oil
  • 1 tbsp canola oil
  • 1 green pepper, cut into 1" pieces
  • 1 green pepper, cut into 1" pieces
  • 1 red pepper, cut into 1" pieces
  • 1 red pepper, cut into 1" pieces
  • 1 yellow pepper, cut into 1" pieces
  • 1 yellow pepper, cut into 1" pieces
  • 1 cup frozen corn niblets
  • 1 cup frozen corn niblets
  • 2 - 19oz can red kidney beans, drained and rinsed
  • 2 - 19oz can red kidney beans, drained and rinsed
  • 1 - 28 oz can diced tomatoes
  • 1 - 28 oz can diced tomatoes
  • 1 - 213 ml tomato sauce
  • 1 - 213 ml tomato sauce
  • 1 can tomato paste
  • 1 can tomato paste
  • 3 tsp ground chilli powder
  • 3 tsp ground chilli powder
  • ½ tsp ground cumin
Instructions
  1. In a large pan, cook 1 lb ground turkey until slightly browned. Remove from heat and set aside.
  2. In a large pot, sauté the garlic and onion with the canola oil.
  3. Add in the remaining ingredients.
  4. Mix well in your pot. Add your cooked ground turkey to the pot. Mix well. Simmer on medium-low heat for about an hour or until vegetables are tender, stirring often.

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