Turkey or Lamb Chili with Sunflower “Sour Cream”

Posted on Oct 11, 2015 in Recipes | 0 comments

“Candida Cure Cookbook” on track for Spring 2016 release!

We’ve been working hard on the upcoming “Candida Cure Cookbook” and we are so excited about how it’s shaping up. We thought we’d share this chili recipe now for you to enjoy this Fall as the weather and the leaves begin to turn….

Turkey or Lamb Chili with Sunflower “Sour Cream”

Turkey or Lamb Chili

Makes 1 very large pot

Chili Ingredients:

1          pound ground turkey or lamb

4          tablespoons olive or coconut oil, divided

1          yellow onion, small dice

1-         inch piece of fresh ginger, peeled and minced

4–5     cloves garlic, minced

1          teaspoon ground cumin

1          teaspoon smoked paprika

½         teaspoon coriander

¼         teaspoon cinnamon

1          teaspoon sea salt, divided

¼         teaspoon black pepper

2          carrots, small dice

1          fennel bulb, small dice

2          stalks celery, small dice

2          orange bell peppers, small dice

4          cups vegetable broth

1          can diced tomatoes, with juice

4          scallions, white and green parts chopped (save some for garnish)

Zest of 1 orange

1          avocado, sliced, for garnish


Sour Cream Ingredients:

1          cup raw sunflower seeds (soaking for 4 hours is optional, makes sour cream creamier)

¼         cup cold water

¼         teaspoon sea salt

1          tablespoon raw apple cider vinegar

Juice of 2 lemons


Sour Cream Directions:

Place sunflower seeds cold water, sea salt, raw apple cider vinegar, and lemon juice in a blender and puree for 3–4 minutes or until completely smooth and creamy. (You can use this in any recipe you come across that calls for sour cream.  Refrigerate in an airtight container for up to a week.)

Chili Directions:

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion, ginger, garlic, and a pinch of sea salt. Sauté for a couple of minutes until the vegetables start to sweat.

Add the dry spices and sauté a couple of minutes more. Add the carrot, fennel, celery, orange peppers, and another pinch of sea salt, and sauté for a couple of minutes more. Add the vegetable broth and can of diced tomatoes. Bring to a boil, reduce heat to low, cover, and simmer until the vegetables are soft, about 15 minutes. Turn off heat and stir in the scallions (save some for garnish) and orange zest.

To prepare the meat, heat another 2 tablespoons olive oil in a medium-sized skillet, add the ground turkey or lamb, a pinch of sea salt, and ¼ teaspoon black pepper. Sauté meat, breaking it apart into crumbles so that it cooks evenly. Continue to sauté until the turkey or lamb is fully cooked. Transfer it to the soup pot and mix well with the other ingredients.

Serve with a dollop of sunflower sour cream and garnish with sliced avocado and chopped scallions.

Hope you enjoy this dish – Ann

Might also like ” The Candida Cure” – by Ann Boroch

The Candida Cure by Ann Boroch


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