Touchdown Chili

Touchdown Chili


1 tablespoon olive oil

1 pound ground turkey (or beef or combination of the two)

1/2 yellow onion, diced

1 large celery stalk, diced

2 carrots, peeled and diced

1 cup yellow squash, diced

1 cup zucchini, diced

1 cup cauliflower, chopped 

1 15 oz can diced tomatoes

20 oz tomato sauce or puree (more if you like your chili with more of a soup consistency)

2 teaspoons Stella's Table Lemon Garlic Sea Salt

1.5 tablespoons Stella's Table Smoked Spice Sea Salt

1 teaspoon chili powder


1) Heat the olive oil in a dutch oven pot.  Once heated, add the ground meat and season with Stella's Table Lemon Garlic Sea Salt.  Cook until done and remove from pot with a slotted spoon leaving the cooking juices in the pot. 

2) To the pot, add the onions, carrots and celery.  Cook until the onions are translucent. 

3) Add the yellow squash, zucchini and cauliflower.  

4) Add the Stella's Table Smoked Spice Sea Salt and the chili powder.  Stir to combine and cook for 2 to 3 minutes. 

5) Add the diced tomatoes and tomato puree and stir until combined.  

6) Return the cooked meat to the chili mixture.  

7) Bring to a boil.  Once boiling, reduce the heat to a simmer and cook until the vegetables are tender. 

8) Serve by itself or you can add shredded cheese, sour cream or guacamole. 


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