I knew with all the rain headed our way, I’d be craving a warming soup, or stew for dinner last night. I dug this oldie but goodie out of my recipe box.
It had been several years since I made it, and one thing I remembered is that while it had potential, it was also a bit bland. Since then, I’ve gained some experience in the kitchen so I tweaked it to make it more flavorful. I hope you enjoy this unique version of chili!
Serves 4. Prep time: 10 minutes, Cook time: 35 minutes
- 1 TBS olive oil, butter, or coconut oil, melted
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 pound of ground turkey, I prefer a mix of dark and white meat, I think it gives turkey recipes more flavor
- 1 14.5 oz can diced tomatoes
- 1 can of organic pumpkin, or 2 cups of fresh, cooked pumpkin
- 1/2 cup of homemade chicken broth, or Pacific Foods Organic Chicken Broth is a good, store bought option
- 1 1/2 TBS chili powder
- 1 1/2 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1 TBS parsley, minced
Heat oil, or butter in a large skillet over medium heat. Sauté the onion, and garlic till tender. Stir in the turkey, and cook until browned.
Mix in tomatoes, pumpkin, and chicken broth. Add chili powder, cumin, salt, and pepper, stir to incorporate.
Reduce to low, cover, and simmer for 20 minutes. Top with parsley, shredded cheddar cheese (preferably raw), or sour cream. This tastes really good with a buttered sourdough bread! Those last few items can be omitted to make this dish Paleo friendly 🙂
Note: Your recipe might turn out a little “chunkier” than the picture, that’s because I didn’t quite have one pound of turkey on hand when I made this recipe 🙂