1-1½ lb. free-range and/or organic ground turkey
3 Tbsp. horseradish (jarred/prepared)
1 large white onion, chopped
½ c. black olives, chopped
2 15-oz. cans chili beans (with sauce)
1 15-oz. can red beans, drained
46-oz. tomato juice (preferably in a glass container)
2 Tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Mix meat, horseradish and onion in a large mixing bowl. Cover and refrigerate overnight.
The next day, brown the meat mixture in large saucepan or soup pot. Add the remaining ingredients and bring to a boil. Simmer over low heat for 1-2 hours.
Ladle the chili into large bowls and top with cheese and/or crackers, if desired.
This healthy turkey chili recipe is courtesy of Integrative Medicine at The University of Kansas Health System.