1 small onion, chopped
5 cloves fresh garlic, minced
~3 T. gluten free light bbq sauce (optional; we use Kraft Carb Well since it has no added sugar)
1 can organic kidney beans, drained (I omit for myself since they don't sit well with my type O blood tummy :) )
Toppings, Wraps/Base for Chili and Garnish:
2 red cabbage outer leaves and 2 green cabbage outer leaves for Paleo version wrap, steamed
2 medium baked red potatoes, cut in quarters (for non-Paleo version)
1 organic carrot, grated
handful natural raisins (optional)
Spray a large skillet with nonstick cooking spray and add olive oil, onion, garlic, seasonings and turkey. Cook on high until the turkey is no longer pink. Stir in the bbq sauce and serve hot. The bbq sauce is optional, but I think it gives the otherwise lean dry turkey a nice kick.
This chili is great alone or with organic beans added, wrapped in steamed cabbage leaves, or loaded on top of a baked potato. I topped it with grated carrot and raisins for Jon who loves any excuse to eat raisins while I love any excuse to put veggies and fruits in...well, everything!