Home   >   Recipes by Category   >   Poultry   >   Chicken   >   Turkey Chili


2 tablespoons (30 mL) olive oil
3 cloves garlic, peeled and minced fine
1 onion, peeled and chopped fine
1 tablespoon paprika
½ tablespoon ground cumin
1 teaspoon salt
¼ teaspoon dried oregano flakes
½ teaspoon black pepper
J teaspoon ground cinnamon
2 large tomatoes, chopped fine
1 pound (440 g) ground turkey
1 ½ cups pre-cooked adzuki beans*
This chili can be prepared
over the weekend and used for
lunches or dinners during
the week. Great rolled up in
Crepes or on top of Uttapams.


1. In a deep stovetop pan, heat the olive oil and add in the garlic and onions
2. Once they are browned, stir in all the spices and tomatoes, and cook on medium heat for 5 minutes
3. Bring down to medium heat, and add in the turkey and pre-cooked beans
4. Allow everything to cook together for 20-30 minutes, stirring often, until turkey is cooked through and beans are soft
5. Keep it covered to retain moisture
6. *Pre-cooking the beans: To prepare the beans, soak them in a large pot of water overnight, or for about 12 hours
7. Drain and rinse the beans
8. Refill the pot with fresh batch of water, and set over medium heat
9. Simmer the beans for 1½ to 2 hours, or until they are soft and cooked through (but not mushy)
10. Once they are done, drain them and set aside


6-8 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0