I’m coining a new term: PDAF, for “Pretty Darn Allergen Free.”
To be sure, most anything can be an allergen somewhere to someone, so PDAF doesn’t mean totally non-allergenic. But if it eliminates everything that’s on my elimination diet list, then it’s certainly Pretty Darn Allergen Free.
Tonight’s dinner was PDAF white turkey chili, pieced together from several different recipes. It still needs some tinkering and a bit more spice, but here’s the general idea.
Pretty Darn Allergen Free White Chili from the Slow Cooker
1 med. onion, chopped
3 cloves garlic, minced or pressed
1 serrano chili, minced
1-2 Tablespoons olive oil
1 ½ pounds ground turkey (I used white but you could certainly use dark or a mix for a richer flavor)
3 cups cooked cannellini beans, or thereabouts. (You could also use a couple of cans, but I find beans cooked from dry to be so much tastier and with a better texture.)
3-4 cups turkey broth (Had some in the freezer. Most people would be fine with chicken broth, but it’s currently a no-no for me. Next time, may just need to use water.)
4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
¼ teaspoon ground cloves
1 teaspoon salt
- In a pan, sauté the onion in olive oil over medium-ish heat until the onion starts to soften. Add garlic and serrano, sauté for another minute or two, then put veggies in slow cooker.
- Place ground turkey in the sauté pan and cook, breaking into small chunks, until it’s done through. Add to the slow cooker.
- Add remaining ingredients to the slow cooker. Give a good stir.
- Cook on low for 8 hours, give or take. The flavors should blend and the house will smell good.
You can mash some of the beans against the side of the pot to give it a little thickness, if you’d like. We served with avocado, lime, and a sprinkle of parsley. I’m one of those people to whom fresh cilantro tastes like soap, but I understand from the cilantro-lovers in my house that this would probably be a nice addition.
What is EosGirl avoiding? Here’s the latest on my diet.