Spicy Pork & Turkey Chili with Mushrooms

Turkey Pork Chili.JPG

Ingredients
1 lb ground pork
1 lb ground turkey
3-4 oz. Shiitake Mushrooms, finely diced
8 oz. Button/White Mushrooms, finely diced
2 15.5 oz. cans of Red Kidney Beans
1 15.5 oz. can of Black Beans
1 28 oz. can diced Tomatoes
2 tbsp garlic granules or powder
2 tbsp oregano
2 tbsp cumin
1 tbsp chili powder
1 tbsp red pepper flakes, optional
2 tbsp tomato paste
salt & pepper
coconut oil, refined (doesn't taste like coconut) or avocado oil, whatever you use

* You can choose to add onion and garlic cloves to this recipe, or anything else you think may work well with the flavors, like green or red peppers if you want to but they cause bloat for me so I choose to add them into my meals sparingly.

In a large cast iron dutch oven, heat a tbsp or so of refined coconut oil and throw in the ground turkey. Cook until slightly browned, and break up the meat as it cooks with a wooden spoon. Salt and pepper it as it cooks. Remove and place into a bowl and set aside. Next, do the same with the pork but you shouldn't need to add any more oil before cooking because the pork will have enough fat to render out and keep the meat from sticking to the bottom. Salt and pepper it as it cooks. Once it's browned and crumbled like your turkey, add to your bowl of turkey meat and keep set aside.

Next, add your chopped mushrooms to the pan and let them sautee in the rendered fat of the meat. Season with a tiny pinch of salt and pepper and raise the heat. Mushrooms have a lot of water content so they'll need a high heat to brown slightly.

Add in your cans of beans and spices and allow to cook through a bit. After a couple of minutes, pour in your diced tomatoes. Next, fill the empty tomatoes can with filtered water or chicken broth and pour into your pot with all of the ingredients. This will deglaze the bottom of the pot and get all of those delicious juicy brown bits off of the bottom, adding flavor.

Stir in your tomato paste and then let all of this come to a low boil for about 15 minutes, with the lid on. Reduce it to a low heat and let simmer away to allow it to thicken and become delicious... The mushrooms will cook down a bit and thicken the chili. To make the chili even thicker, pulse the mushrooms in a food processor rather than dicing them. You will still want to cook them down in the pan before adding the rest of your ingredients, like the directions state above, because of their water content. The chili will taste a bit more earthy but it'll be thicker and feel very hearty.

Try it! What does it need? More garlic? more spices? It's up to you! The important things to incorporate are the mushrooms, pork, and kidney beans in this recipe during your menstrual phase so as long as you don't skip out on those ingredients, you're good!

I like to enjoy my chili over gluten-free pasta! How do you like yours??