Hearty Pumpkin Turkey + Carrot Chili
Ingredients
- 1 lb organic ground turkey
- 2 cans organic pumpkin puree
- 2 organic carrots, chopped
- 1 1/4 cup organic chicken stock
- 1/4 organic yellow onion, finely chopped
- 3 – 4 organic garlic cloves, minced
- 1 tbsp organic cacao powder
- 1 tsp organic ground cumin
- 1/2 tsp organic ground turmeric
- 1/2 tsp organic ground garlic
- 1/4 tsp sea salt, to taste
- 1/4 tsp black pepper, to taste
- 1–2 tsp extra virgin olive oil
Instructions
- In a large pot or dutch oven, brown turkey. If you are using a 85/15 turkey meat you don’t need to use oil in the pan. If you use a 93/7 then add about a tsp of olive oil before browning.
- Remove browned ground turkey from pan and leave meat juices and browned bits in the pan.
- Add 1 tsp olive oil to pan and sauté carrots for about 2-3 minutes on medium heat, stirring frequently so they don’t brown too much on any side.
- Add 1/4 cup chicken stock to the carrots and let simmer another 3 mins on medium heat, letting the stock reduce, stir occasionally
- Add onions and sauté on medium heat about 3 minutes until translucent.
- Stir in garlic and simmer for about 30 seconds, then add turkey meat to pot and stir to combine.
- Add in spices and stir.
- Mix in pumpkin puree and remaining chicken stock.
- Let simmer for about 3-5 minutes. Reduce heat and simmer for another 10 mins, stirring occasionally.
- Serve and enjoy! Leftovers can be stored in refrigerator for about a week.
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