Rustic Harvest Organic Turkey Chili

The Table | A Collection of Organic Nourishment by Raychel Fox

A slow-simmered turkey chili made with organic tomatoes, cannellini beans, kidney beans, carrots, celery, garlic, and warming herbs. Hearty, grounded, and deeply comforting, this version leans rich and savory while remaining clean and balanced through simple organic ingredients and slow cooking.

Ingredients

• 1 lb organic ground turkey

• 1 large organic yellow onion, chopped

• 3 stalks organic celery, finely chopped

• 2–3 organic carrots, finely chopped

• 4 cloves fresh organic garlic, minced

• 2 cartons of organic cannellini beans

• 1 carton organic kidney beans

• 1 box (26 oz) Pomi finely chopped tomatoes

• 1 box (26 oz) Pomi chopped tomatoes

• 2 organic bay leaves

• 1 1/2 tbsp chili powder

• 1 tsp paprika

• 1 tsp dried oregano

• 1–1 1/2 tsp sea salt (start with 1 tsp)

• 1 tbsp avocado oil or olive oil

Method

1. Warm oil in a large pot over medium heat.

2. Add chopped onion, carrots, celery, and fresh garlic. Sauté 7–10 minutes until the onion becomes translucent and the carrots and celery have softened slightly.

3. Add the ground turkey and cook fully, breaking it down as it browns.

4. Add chili powder, paprika, oregano, and sea salt. Stir 30–60 seconds to bloom the spices.

5. Stir in the Pomi finely chopped tomatoes and Pomi chopped tomatoes.

6. Add cannellini beans, kidney beans, and bay leaves.

7. Bring to a gentle simmer, then reduce the heat to medium-low or low. Cover and cook for the first 30–40 minutes, stirring often.

8. For the remaining 40 minutes to 1 hour, slightly ajar the lid and continue to stir often as the chili slowly thickens and the flavors deepen.

9. Taste and adjust salt if needed.

10. Remove bay leaves before serving.

Raychel’s Notes

• Browning the turkey after the vegetables creates a softer, deeper flavor foundation throughout the chili.

• Paprika rounds out the tomato base and adds warmth without heaviness.

• Carrots add subtle sweetness and body while keeping the chili grounded and balanced.

• Covering the chili during the first part of cooking allows the vegetables and beans to soften slowly, while finishing slightly ajar helps naturally thicken the base.

• Stir often throughout simmering to keep the tomatoes and beans from sticking as the chili reduces.

• Adding sweet potatoes to this recipe is delicious. Finely chop the sweet potato and add it in along with the carrots and celery for a heartier, slightly sweeter chili.

• This chili thickens naturally as it rests and tastes even better the next day.