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. 😉
TURKEY CHILI WITH ALMOND BUTTER
(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.
ENJOY!
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
Bewitching Kitchen 
Wonderful SRC pick~ Looks delicious~ Happy Reveal Day:) Lynn @ Turnips 2 Tangerines
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Thank you! Great to see you here…
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Hi Sally, sounds like the almond butter really gives this chili something special. Looks like a perfect week night meal.
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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!
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This looks so good, Sally! And your photos are making me so hungry 🙂 Great pick this month.
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I am also a bit hungry looking at the photo and remembering how creamy and luscious this dinner was….
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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.
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good luck for you! Those are tough times, we had to please three referees, one of them was… how can I put it… intellectually grumpy? 😉
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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 🙂
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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!
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I love chili of all kind, and the addition of almond butter sounds delicious to me! Great pick this month 🙂
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Yeah, that almond butter…. so incredibly tasty…. makes everything a little richer…
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What a fantastic pick! That chili looks so so delicious 🙂 Love that it has zucchini in it, too. Happy Reveal Day!
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The zucchini was a surprising addition, but I would definitely keep it in the recipe, and I normally don’t care for beans in my chili, but this one… conquered me.
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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!
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It is a must-make indeed, I hope you give it a try, it is fantastic! and so quick to put together
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What a great pick this month – intriguing ingredients and I am going to have to remember to give this one a try!!
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I hope you do! Have a great Reveal Monday! Quite a nice selection of goodies in our group D…
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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!
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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. 😉
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How interesting! I would never think to put ALMOND BUTTER of all things in chili! But I bet it makes it nice and creamy! Sounds delish!
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I was surprised too! But it works, and very well… give it a try!
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Sally, that sounds delicious, and surprisingly easy to prepare! Thanks for the recipe, we have mutant zukes in the backyard, so this would be a great way to use them!
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Oh, your mutant babies will work like a charm here!
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Interesting almond butter addition! Will have to try this soon since I like chili but hate making it.
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Chili can be a bit of an involved act in the kitchen, all the dicing, the long hours cooking… this version is user-friendly – and awesome!
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I do like a good chili but have never tried one with turkey. This looks delicious and healthy. Great pick for SRC.
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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!
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Almond butter in chili!? I’ve had chocolate in chili before and now I have to try this.
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Yes, chocolate goes surprisingly well in savory dishes… I am with you!
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Crazy! I never would have thought to add almond butter to Chili! This looks amazing!
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Me neither, but now I see it as a completely natural move… and tasty!
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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.
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Very delicious, give it a try… I love when a recipe opens my horizons…
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What a great choice for SRC. This chilli looks fantastic and I am utterly intrigued by the inclusion of the almond butter – definitely have to try that!
Sue
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Pretty fun to try a new take on a favorite ingredient!
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What a fun play on chili! And it sounds like your busy month was also a productive month. Always a good sign!
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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.
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Chili with almond butter! Wow you are so creative and hit the nail on the head with that one. Such a nice surprise I would imagine with one bite of the chili! Great combo of flavors
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Well, I cannot take credit for it, just a little bit for picking that recipe for my “job” – it was spectacular and I want to make it again soon
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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.
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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…. 😉
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I wouldn’t dream of skipping the almond butter….our relationship is safe!
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Good, I would not like to have it any other way… but of course, I would not stop talking to you EVEN if you omitted the almond butter! 😉
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This looks so good Sally! Good luck with your publication =)
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Thanks, Karen! I am optimistic about the publication, it will be HUGE for our lab if we get it accepted in print.
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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.
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Oh, I would love if you made it for Zia! Quite a honor!
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I never would have thought about almond butter, so interesting! I feel like I need to make this today since its cold and raining!
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Cold and raining… no bueno…. here at least it is very sunny, although 65 F as the high doesn’t make me very happy. Bring me the 90’s
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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!
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I like things that improve with age. I wish I was a bottle of wine. 😉
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I love a chili recipe with a new ingredient! Almond butter! Who would have thought! Thank you for sharing Sally. Brilliant!
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A great recipe indeed, hope you can give it a try sometime, I suspect you and your hubby will love it, and maybe even Lucy too!
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That last photo is irresistible. Now that it’s getting cooler, this dish will be perfect.
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You headed to the cold weather, me headed to Nirvana!!!! 😉
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What a great recipe twist – my husband would love this! Great pick!
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I am sure your husband will be pretty happy with a bowl of this tasty chili…
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wow i’d never think of using almond butter in chili.
great pick!
hello from group d!
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Hello there! thanks for stopping by!
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Yum! Love the idea of adding almond butter to chili. Great Pick!
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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! 😉
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