White Bean turkey chili with almond flour cornbread

Ingredients: White Bean Turkey Chili

• 16oz. Ground Turkey

• 1 Can Cannellini Beans

• 1 Small White Onion (small dice 1/4'“ x 1/4” x 1/4”)

• 3-4 Medium Carrots (rustic cut) or (small dice 1/4'“ x 1/4” x 1/4”)

• 5 Cloves of Garlic (minced)

• 1 TBSP Fresh Chopped Oregano

• 1-2 tsp Cumin

• 1/2 tsp Chili Powder

• 1/2 tsp Salt

• 1 4.5oz. can diced Green Chiles

• 1 cup Chicken Broth

• 1/3 cup Sour Cream (grass-fed)

Ingredients: Almond Flour Cornbread

• 1 Cup Almond Flour

• 1 Cup Medium Corn Meal

• 2 tsp Baking Powder

• 1/2 tsp Salt

• 1 Cup Unsweetened Organic Applesauce

• 3/4 Cup Nut Milk of choice

• 2 Eggs

• 2 Tbsp Honey

Directions: White Bean Turkey Chili

1. Heat dutch oven to medium heat. Once the pan is hot add a drizzle of avocado oil. Add onions and carrots and sauté for 5 mins. Stir occasionally.

2. Add garlic and oregano. Stir frequently for 30 seconds

3. Add green chiles, cumin, salt, and chili powder. Stir to combine for 30 seconds.

4. Add ground turkey, making sure to break it up as it cooks.

5. Add can of drained beans, mash up about half of them to release starches.

6. Add broth and reduce for 20-30 minutes on medium-low.

7. Add sour cream and continue to simmer for another 3-5 minutes.

8. Enjoy with topping like: fresh corn, shredded cheese, jalapeño etc.

Directions: Almond Flour Cornbread

1. Preheat oven to 350F. Grease a 8x8 baking pan and line with parchment.

2. In a medium bowl add almond flour, cornmeal, baking powder, and salt and whisk until combined.

3. In another medium bowl add applesauce, eggs, honey and milk. Whisk until combined.

4. Add wet ingredients to dry ingredients and whisk until combined.

5. Add batter to pan, tap to even out the batter and place in oven. Bake for 30-40 minutes or until the middle springs back to the touch!

6. Enjoy with the chili or for breakfast with some yummy jam!