Pumpkin Turkey Chili

I am in full Fall mode and making a pumpkin soup is at the forefront of my mind! Completely nutrient dense, this chili is warming & savory without being tomato based like traditional chilis. My tummy is happy!

Serves 5

1 lb organic ground turkey 93% lean (I have tried non-organic and the texture is not pleasing)

1 can cannelini beans (drained and rinsed)

1/2 can pure pumpkin puree

1 cup chicken broth (I used Butcher's bone broth which is free of additives/preservatives)

1/2 cup full fat coconut milk (I use Native Forest or Trader Joe's)

1/4 sweet onion diced (optional)

1 garlic clove minced (optional)

1-2 Tbs extra virgin olive oil

2 medium carrots sliced

1 large sweet potato diced

2 handfuls kale

1 Tbs thyme

1/2 Tbs garam masala or coriander

1/2 Tbs paprika

1/2 tsp cumin

1 tsp pink or sea salt

1/4 tsp black pepper

In large stockpot, heat oil over medium-high and add carrots and onions cooking for 3-5 minutes until softened. Then add garlic and saute for 30 seconds. Add ground turkey, cook until no longer pink breaking into smaller pieces about 5-8 minutes. Add broth, seasonings, pumpkin puree, sweet potatoes, beans and bring to a simmer. Cover and cook on low simmer for 30 minutes until potatoes are tender. Salt to taste if needed. Add kale a few minutes before the end of cooking to wilt.

*Notes: If you'd like to keep oil free, use water or broth to cook carrots/onion/garlic.

If sensitive to spice, I'd recommend reducing the spice measurements by half.