Back To Recipes

October 29, 2014

Turkey Pumpkin Chili

INGREDIENTS

1 medium sweet onion, diced.
1 red bell pepper, diced
4 tsp FoC (Fat of Choice). I use coconut oil
1 lb ground turkey (93% lean works best)
1 1/2 cups chicken broth
2 14.5oz cans of fire roasted crushed tomatos
1 can pumpkin puree or 2 cups homemade (ensure you get a can with one ingredient on the list Pumpkin.)
1 Tbs chili powder
1 Tbs cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
 salt
 pepper

 DIRECTIONS

 In a large stock pot heat your FoC over medium high heat.

 Add the onion and bell pepper, season with salt and pepper to taste, and saute until soft and translucent.

 Add the turkey and saute until browned and cooked through.

 Add the chicken broth and bring to a low boil. Allow the liquid to reduce by 1/2.

 Reduce heat to simmer and add the tomatoes.

 Stir in pumpkin until smooth.

 Add all of the seasonings and stir. (add more salt and pepper here if you want)

 Simmer covered over low heat for 1 to 1 1/2 hrs, stirring every 20 mintues or so.

 NOTES

  You can use whatever type of meat you like.

  You can add 3 Tbs of heavy cream with the pumpkin if you would like.

  Instead of simmering on the stovetop I transfer my chili into my slow cooker and finish it there.

  I used chipotle pepper chili powder to give my chili a little heat. 

  I also double the recipe and freeze some for meals at a later time.