Glorious bowlfuls of chile! Loaded up with winter vegetables, spices, and the best of beans. This is a slow-cooker chile and can be made with either beef or turkey. Turkey is a great option of you're trying to limit intake of palmitic acid, a form of saturated fat. I use a slow cooker and make a big batch, then store extras in meal-sized servings in the freezer. One meal has 3-4 servings of vegetables, which is a deliciously sneaking way to get in all the goodness your body needs. Super filling and awesomely excellent.
In a slow cooker, add 500g raw ground minced beef or turkey, 1 diced medium onion, 2 diced large carrots, and 2 diced celery stalks. Add in just enough water to cover, then add 2 tins chopped tomatoes, 1 drained and rinsed tin each black beans and kidney beans, 200g tomato paste or purée, 2 tsps Worcestershire sauce, and 1 tsp each ground coriander, ground cumin, garlic granules, ground ancho chili pepper, and sea salt. (Ancho chiles are mild and savoury and make a delicious addition if you can find them.) Mix thoroughly and cover. Leave to cook for about 6-8 hours until the vegetables are tender. Season to taste with a pinch of ground black pepper, red chili pepper and additional sea salt, if needed.
When the chili is done, make the celeriac slaw. Cut the outside layer off of one whole celeriac root until you get to the clean flesh underneath. Grate and place into a saucepan with 4 tablespoons water, cover, and let stream for about 5 minutes until hot.
Serve the chili in bowls over top the celeriac slaw along with 1/2 an avocado and a sprinkle of chopped fresh parsley or coriander.
Makes 6 servings