Nothing beats a delicious bowl of chili. But it gets even better, because this new take on a classic turkey chili recipe is also incredibly healthy for your eyes as it contains foods rich in zeaxanthin and lutein—two antioxidants that can keep your eyes clear of damaging proteins and which studies from Harvard University have found can actually reduce the risks of cataracts by as much as 20%.
For an even more delicious version of this recipe, try preparing it a day in advance and let it cool overnight in the fridge to let the flavours soak in.
4 tbsp. olive oil
4 lbs. ground turkey
3 medium yellow onions (finely diced)
1⁄4 cup cocoa powder
6 tbsp. chili powder
Salt and pepper (to taste)
4 orange and red peppers (diced)
2 cans diced tomatoes (28 ounces per can)
2 cans red kidney beans (19 ounces per can)
2 avocados (cubed)
1⁄4 cup cilantro (finely chopped)
3 large Jalapeno peppers (optional)
1. On medium high heat, brown the ground turkey in a large pot with 2 tbsp. of olive oil. When you're finished, set the cooked turkey aside in a separate bowl.
2. Heat the remaining 2 tbsp. of oil in the pot on medium high heat and use it to cook the onions until they are softened (about 7 minutes or so).
3. Add the turkey meat back to the pot, stirring it together with the onions. Next, add the cocoa powder, chili powder, salt and pepper. Let the mixture cook for another 3 minutes, stirring occasionally.
4. Mix in the bell peppers and tomatoes. Now, cover the pot and let it cook for 30 minutes on medium-low heat (stirring occasionally to prevent the chili from sticking to the bottom of the pot).
5. Add the kidney beans and simmer uncovered on medium-low heat for another 30 minutes or until the chili has developed a thick consistency.
6. Remove the chili from the heat. Add the lime zest and stir well.
7. Before serving, add a squirt of lime juice to each bowl.
8. Garnish each dish with avocado cubes and cilantro (for an added kick, throw some diced jalapeños on top).