Millie Parker’s Beef or Turkey Veggie Chili

Millie Parker is the author of Like Cats and Dogs, the first book in the Board Game Mystery Series. In this fun cozy mystery, indie game developer April May attends Jacksonville's biggest board game conference to sell her game, Like Cats and Dogs, and raise money for charity. But when a fellow designer turns up dead, the convention becomes a crime scene-and everyone is a suspect. Visit MillieParker.com to learn more about her book and the companion board game.

Recipe Note From Author Millie Parker

Every fall, I try to whip up several batches of this delicious chili so I can freeze some for those cold days when you need something hot. This recipe is gluten-free, sugar-free, dairy-free, and paleo-friendly. It’s great to have a meal like that sitting in your freezer ready to defrost and eat at any moment. You can make it in the slow cooker, or you can do it in the Ninja Foodi. (I use an 8-quart Foodi. I do not think the 5-quart Foodi would have enough room.) Both sets of instructions are below.

Be flexible with the recipe—if you want it spicier, add more chili powder, more paprika, more jalapeños! If you want it vegan, substitute the meat for beans and the bone broth for vegetable broth. Add some sweet potatoes for a sweet fall twist. Use this recipe as your guide and have fun with it!

This isn’t a very spicy recipe without adaptation, so don’t be afraid to enhance it. If you don’t like spicy, the recipe is probably fine as is. But if you’re concerned about the spice level, feel free to cut down on or cut out the jalapeños altogether. You can also use a little bit of maple syrup to cut some of the acidity in this very acidic recipe, but if you prefer to go without, it will still make a delicious dish. Use beef, beans, turkey, venison, or buffalo - whatever you desire! (My favorites are turkey and beef.)

Beef or Turkey Veggie Chili Recipe

Ingredients

• 2 pounds ground turkey or ground beef

• 2 onions

• 3 zucchini

• 3 green peppers

• 3 jalapeños

• 1 quart bone broth

• 15 ounces tomato sauce

• 30 ounces diced or crushed tomatoes

• 1 1/2 tablespoons chili powder

• 1 teaspoon paprika

• 2 teaspoons sea salt

• 1/2 teaspoon chipotle powder (optional)

• 1 teaspoon black pepper (optional)

• 1 tablespoon maple syrup (optional)

Slow Cooker Instructions

1. Peel zucchini. Chop zucchini, onions, green peppers, and jalapeños.

2. Combine all ingredients in a slow cooker and cook for 8 hours on low, stirring occasionally. Allow for time without lid in order to cook down.

3. Enjoy!

Pressure Cooker/Ninja Foodi Instructions

1. Peel zucchini. Chop zucchini, onions, green peppers, and jalapeños.

2. Place ground turkey in Foodi and break it up with a spatula. Add tomato sauce and diced tomatoes. Pressure cook for 5 minutes on high.

3. Add vegetables, spices, bone broth, and maple syrup. Mix well.

4. Turn Foodi to Sear/Sautee and cook on Medium heat, stirring occasionally until the vegetables have softened and the chili has cooked down to the desired consistency (about 25-40 minutes.

5. Enjoy!