This is a fantastic recipe made with my favorite soaked sprouted bean / lentil product. It’s organic, of course, but it’s also available at Costco for a great price! It’s the TruRoots Organic Sprouted Bean Trio, and it contains mung beans, green lentils, and adzuki beans.
Most of us know that we should eat beans and lentils when our intestines have stabilized enough to digest them. But even if your gut may not be able to process canned beans, this product may be fine because the beans and lentils are already soaked and sprouted – making them much easier to digest.
In a perfect world, you would have enough time to soak and sprout your own beans and lentils, but for many of us, that extra step means avoiding these very nutritious foods. This is the other reason I LOVE this product – it is actually easier and faster to make than rice!
I’ve removed many of the common gut irritants from this chilli, such as chili peppers, corn, tabasco, etc. And I’ve also given you a more tolerable alternative to the taco spices normally used in chillies. For other ingredients (like onions, mild salsa) that may be okay for some and not for others, I’ve marked them as optional and this recipe will taste great even without them. Enjoy!
JINI’S BELLY FRIENDLY TURKEY CHILI
Pre-cook 1 cup of TruRoots Organic Sprouted Bean Trio according to package instructions = 3 cups cooked *
3 tablespoons of coconut or organic extra virgin olive oil, divided
1.5 pounds organic or pasture-reared turkey (or beef)
1 package (3 tbsp) natural, mild taco seasoning mix (if your stomach is hypersensitive, use 1 teaspoon ground cumin, 1/2 teaspoon turmeric powder and 1/2 teaspoon cinnamon powder instead of the taco seasoning mix)
1 teaspoon ground coriander (coriander)
1 teaspoon dried oregano
2 tablespoons of tomato paste
1.5 cups organic or pasture-raised chicken or beef broth
1/2 cup mild organic salsa (optional)
1 (14.5 oz) can of mashed tomatoes or coarsely chopped tomatoes packed in puree
2 carrots, peeled and diced
1 medium onion, finely chopped (optional)
2 cloves of garlic, diced
3 medium zucchini, diced (or 1.5 cups chopped green beans if you prefer)
* If you like your beans soft, cook about 20 minutes longer than indicated in the package instructions.
Optional for garnishing:
1 cup of grated raw cheddar cheese
1 cup of organic sour cream or yogurt cream cheese
4 spring onions, chopped
1. Heat 1 tablespoon of oil in a large stock pot over medium heat. Crumble the turkey in the saucepan and stir with a wooden spoon to break it apart as much as possible. Season with taco spice mixture, coriander / coriander, oregano and tomato paste and mix until the meat is evenly coated with spices. Continue cooking, reducing the heat if necessary, until the turkey is well browned.
2. Pour in the broth and simmer for about 5 minutes to reduce the liquid slightly. Add the salsa, tomatoes, carrots, and the cooked Sprouted Bean Trio and continue cooking over a moderate heat for ten minutes. Adjust the thickness anytime you feel necessary by adding water.
3. While the chilli is still cooking, heat two tablespoons of oil in a large pan over medium heat. Fry the onion and garlic, stirring occasionally, for 5 minutes or until the onion is translucent. Add the zucchini and cook for 5 minutes, stirring occasionally. Add the onion, garlic and zucchini to the chilli and simmer for another 15 minutes on a very low heat. Readjust the consistency by adding more water or broth if needed.
4. Arrange the chilli in serving bowls. Top with sour cream, spring onions and cheddar cheese and serve.
Note: If you want (and your intestines can handle it), you can add chillies, jalapeños or Tabasco sauce to make it spicy and hot.
Originally posted April 2013. Last updated September 2021.
Jini Patel Thompson is an internationally recognized expert in naturopathic treatments for digestive diseases. She healed herself from the widespread Crohn’s disease and has been drug and surgery free for over 20 years. Appeared on numerous podcast, television and radio shows in the US, UK, Canada and Australia, Jini gives people hope and visions on how to cure colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) in all natural methods. Her books on natural digestive disease cures have been sold in over 80 countries around the world.