Last Monday of the month, and here I am once more sharing with you the recipe I chose to make from the blog Natural Noshing, which I was thrilled to receive as my assignment in The Secret Recipe Club.  Natural Noshing, as the name implies, is a blog centered on healthy cooking, whole grains, a lot of gluten-free recipes, but as will become clear as you browse Nora’s site, there is no compromise of flavor.  I love the way she describes herself:

I am an active, twenty-something “foodie” with a passion for nutrition and eating natural, real food — nothing too fussy, over-processed or complicated.  Growing up, I was the girl that didn’t read novels or magazines – I read cookbooks and recipes.

This was a super busy month for us for many reasons, including a trip to Arizona and wrapping up experiments to get a big manuscript ready for publication.  To make life easier, I concentrated my search on her poultry recipes, and had three serious contenders fighting for the spotlight in the Bewitching Kitchen:  her Chicken with Pepian Sauce, her Kickin’ Cashew Chicken, and this amazing Turkey Chili that ended up as our dinner.   I am unable to resist anything with almond butter these days.  😉



(slightly adapted from Natural Noshing)

1/2 lb ground turkey
1 Tbsp coconut oil
1 small shallot, diced
1 zucchini, shredded
1 Tbsp chili powder
1 tsp ground cumin
1 tsp New Mexico Chile powder
1/2 tsp dried oregano
cayenne pepper to taste
2 (14 oz) cans diced tomatoes
1 (15 oz) can Pinto beans, rinsed and drained
3 Tbsp creamy almond butter
salt and pepper to taste
minced fresh cilantro, to taste

In a large skillet, heat coconut oil over medium-high heat. Add turkey and shallots and saute until cooked through and shallots are translucent stirring frequently, about 5-6 minutes. Break up any large chunks of meat while stirring.

Add zucchini and spices and saute for another 2-3 minutes. Add diced tomatoes, beans and almond butter and stir until combined.

Turn heat to low and let simmer for 10-15 minutes, until thickened. Garnish with shredded cheese, sour cream, avocados, or other toppings of your choice.


to print the recipe, click here


Comments:  This chili rocks. I was surprised by how much flavor it packed in such a short cooking time, making it doable on a weeknight. In fact, I stopped at the grocery store on my way home, grabbed the ground turkey and the zucchini (I had everything else at home), and in less than 45 minutes we were enjoying this meal.  The zucchini disappears during cooking, you won’t be able to see it, but it definitely contributes to the complexity of flavor.  And the almond butter, oh, my…  what a great addition to this chili!  Once you add it, you will see that the texture changes and the sauce gets that substance that normally you would get only with a long and slow cooking.   Awesome recipe.  We enjoyed leftovers for a couple of days, it only got better.  By the way, you can use any type of meat for this chili, as well as any type of beans, so go ahead and improvise. Keep the zucchini, and of course, if you skip the almond butter I might have to stop talking to you…  😉

Nora, it was great to stalk your blog this month, I hope you had as much fun with your own assignment!

For my readers: if you want to marvel at the productions of other members of my group, go poke a blue frog…  (now that sounds pretty nasty, but she is harmless, and enjoys the attention).

ONE YEAR AGO: Secret Recipe Club: Leek and Cheese Tart

TWO YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies

THREE YEARS AGO: Shaved Asparagus Salad

FOUR YEARS AGO: Indonesian Ginger Chicken


    • I took the liberty of editing …. 🙂 I don’t mind it at all, in fact I love the name Ela – did you know Ela in Portuguese means “she” – quite feminine…. love it!


  1. Sally this chilli looks amazing! I’m happy to see that it’s a quick weeknight meal and packs lots of flavors. I’m working on finishing a manuscript this month as well so I have little time for cooking and this will be perfect.


  2. Happy Reveal Day! So, so thrilled you enjoyed this recipe, and I very much appreciate your sweet words 🙂 I loved reading your posts, you have such a lovely way with words! I enjoy “stalking” your recipes too 🙂


    • Stalking is great! I just wish I had more opportunity to stalk this past month – but I subscribe to your blog, so I am always up to date with your culinary adventures…. that’s what matters!


  3. Sally, that chili looks thick and rich! Never thought of almond butter in chili, and now I am intrigued by the idea. This is a must-make!


  4. Tasty chili on a weeknight? Now that sounds like a dream. Mr. N would be so thrilled with this. He is our number 1 chili fan. He can’t resist any and all things chili. Looks like this one wouldn’t disappoint. I hope that your publication is going well!


    • We shall see – manuscript returned for the referee’s evaluation, I imagine they will take their sweet time to tell us the outcome. It will be a huge publication, so my fingers are crossed. Permanently. Hard to type. 😉


    • It is a nice change, easier to digest compared to the beef/pork version – I really loved this recipe and Phil already asked me to make it again…. the life of a guy married to a blogger is not easy. You never know when something will be again at the table! too many recipes waiting in line!


  5. Wow. I am completely in love with the looks of this dish! I have never added almond butter to my cooking (just in my baking experiences) but goodness why not! – a delicious addition I am sure.


    • Now, all we have to do is sit and wait, biting our fingernails for the decision of the referees…. I have a good feeling about it, but until it’s all said and done, signed, sealed, delivered, I don’t relax.


  6. Wow, that is a great chili recipe. For years now I have been on the lookout for a good chili recipe that is not heavily laden with fat. This looks like the one. Especially using turkey rather than beef. I’m going to make this. Love the spice combination and my goodness almond butter, nice! Oh, and I had to “follow” your blog again. WordPress quirk.


    • This is pretty light compared to traditional chili – easy to digest, and at the same time, very filling. Thanks for following the blog again, I hate to lose a subscriber, makes me sad…. 😉


  7. This looks like a great bowl of chili, Sally. Though I’ve never cooked with almond butter, you’ve never steered me wrong so I’ll have to find some so that I can make this chili. I’d love to bring some to Zia. She’s been on a ground turkey “kick”, of late, and I’m sure she’d love this. Thanks for sharing another great recipe, Sally.


  8. I never would have thought about almond butter, so interesting! I feel like I need to make this today since its cold and raining!


  9. I’ve had peanut and almond butter in stew before (African inspired notably) but never in chili… great idea. This does sound like a weeknight wonder and it has all of the flavours our family loves. I’m also always appreciative of recipes that improve with age ;-). I’m adding this one to my grocery list — it’s a keeper!


    • Thanks, Tara! I am already trying to decide on a recipe for next month’s assignment – I had one in mind, but keep changing my mind…. life is hard! 😉


  10. Pingback: SECRET RECIPE CLUB – TURKEY CHILI WITH ALMOND BUTTER ... - Celebrity Chefs TV | Celebrity Chefs TV

  11. Pingback: Turkey Chili with Almond Butter: Bewitching Kitchen | The Secret Recipe Club

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