Chili Ingredients:
1/4 cup olive oil
4 cloves garlic, minced
4 jalapeños, minced
3 celery stalks, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1.5 lbs ground turkey
1 tbs gluten free flour
3 tbs tomato paste +1 tbs water
3 tbs chili powder
2 tsp coconut sugar
1 tsp each dried oregano, ground cumin, and salt
1/2 tsp ground pepper
1 tsp cinnamon
1/8 tsp ground cloves
3 cups low sodium chicken broth
1 (15 oz.) can each cannellini and red beans, drained & rinsed
Heat the oil in large pot over medium high heat. All at once, add the garlic, jalapeños, celery, bell pepper and onion and saute for 5 minutes or until veggies soften. Next, add the turkey and use a wooden spoon to break up the meat, until no longer pink – about 7 minutes. Add the flour and mix. Stir in the tomato paste, chili powder, cumin, sugar, oregano, salt, pepper, cinnamon and cloves, to blend – about 2 minutes. Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook for at least 30 minutes, stirring occasionally, until chili thickens. Make sure to taste and adjust the salt, etc. if necessary.

OPTIONAL TOPPINGS: Shredded Cheddar Cheese,Sliced Avocado, Greek Yogurt or Sour Cream

Baked Fries Ingredients:
3-4 medium russet potatoes
2 tbs olive oil
1 tsp paprika
1 tsp chili powder
1/2 tsp ground cumin
salt & pepper to taste
Preheat oven to 400 F. Line a baking sheet with parchment paper. Scrub the potatoes clean. Slice them into fries, skin left on. In a bowl, mix and coat them with olive oil, paprika, chili powder, cumin & salt to taste. Place them on the sheet, not overlapping, and bake for 25-30 minutes or until just tender.

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