Pumpkin Turkey Chili
Today I made an enormous batch of chili. I thought I’d switch it up a little and use turkey instead of beef. I have been eating a lot of steak and eggs lately. I think it’s time to lean-it-up. What goes well with turkey? Pumpkin pie, of course! This chili combines Thanksgiving dinner in a pot.
Large can of chunky tomatoes (low sodium)
Carton of low sodium chicken stock
Large can of pureed pumpkin (pure pumpkin, not pie filling!)
Celery- 5 stalks
Carrots- 2 large
Apple Cider vinegar
Cumin, Paprika, Chili Powder, Cinnamon, Ground Clove, Ground Ginger, Cardamon, Coriander, Salt and Pepper.
1) Chop celery, carrots, onion and red cabbage. Roughly chopped is fine. Chili should be rustic with big chunky pieces. Carrots can be chopped smaller so they cook faster.
2) Saute celery, carrots, onion and red cabbage in about 1 tbsp of coconut oil on medium until onions are translucent and carrots are beginning to soften.
3) Add in at least a tbsp of each: cumin, paprika, and chili powder. Add 1 tsp of cinnamon, cardamon and coriander. Add 1/2 tsp of ground ginger and ground cloves. Seasoning can be adjusted for your tastes. It’s better to start small and add more. I, personally, think that most people far, far under season all of their food.
4) Allow seasonings to coat the vegetables and heat up for a couple minutes.
5) Pour about half the carton of chicken stock into the pan to cover the vegetables. Simmer for a few minutes. Transfer everything from the pan into a large, deep pot with a lid. Simmer in pot on low.
6) In pan, cook ground turkey until just cooked through.
7) Into the pot add the can of tomatoes, the can of pumpkin, the cooked turkey, and the rest of the chicken stock. Bring to a gentle boil. Stirring often.
8) Add in about 2 tbsp of raw, unfiltered Apple Cider vinegar (Braggs is good). Stir well.
9) If you used all low sodium items you will probably have to add in some salt. The good thing about doing this is you can control how much you’re using. And it makes you more aware of how much you’re using. Start small. You can add more later for each individual serving.
10) Simmer on low for about an hour. You don’t need to leave it this long but I find the flavours really come together if you can leave it simmer for at least 30 minutes or so.
11) Taste, adjust seasoning. More chili powder is probably the first thing I’d add if it tastes bland.or maybe even some chili flakes for a little heat. Fresh pepper and a touch more salt often helps. It really can’t be ruined by adding a little more of each seasoning I listed until you get your perfect chili.