Here are some meal-planning ideas for another week of Whole30-compliant eating. As promised, I am including a chili recipe. It’s basically a variation on my popular Turkey Chili, but without the beans and with more vegetables (see below). Here are a few other recipe ideas for the week, taken from past posts:
- Chicken Croquettes (follow the Whole30 recipe modification)
- Parsnip and Carrot Fries
- Simple Roast Chicken and Winter Salad with Apple and Fennel
- Pork Tenderloin prepared with My Favorite Marinade (Whole30 version)
- Roasted Butternut Squash — topped with fried prosciutto crumbles
Whole30 Turkey Chili
Makes about 4 quarts
1 pounds ground turkey breast
2-3 tablespoons olive oil
1 large sweet onion, small dice
2 Anaheim chilis, small dice
1 yellow sweet pepper, small dice
1 orange sweet pepper, small dice
2 jalapeño peppers, minced
3 garlic cloves, minced
2 tablespoons tomato paste
2 sweet potatoes, peeled and large dice
2 26.46-ounce boxes Pomi chopped tomatoes
3 tablespoons chili powder
2 tablespoons cumin
1½ teaspoon coriander
2 teaspoon thyme (dried)
1 tablespoon oregano (dried)
1 cup water or chicken broth
1½ teaspoons salt, or to taste
Cook ground turkey with a little olive oil in a pot over medium heat and set aside.
Sauté onions in olive oil over medium heat until translucent. Then add peppers and Anaheim chilis and sauté for 3–5 minutes. Next, add garlic and continue to cook for about another minute, stirring occasionally. Add tomato paste and stir until fully incorporated.
Tina’s Tip: I like Pomi tomatoes, which are sold in a box, because they are very low sodium and have a nice fresh flavor. You can substitute your favorite canned tomatoes if you prefer, but you may want to reduce the amount of salt that you add.
I recently served this chili with Plantain Chips and a big green salad.