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Hearty Pumpkin Turkey + Carrot Chili


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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
  • 34 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
  • 12 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.