Pumpkin Turkey Chili
Updated: Nov 3, 2022
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!
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.