2tablespoonscoconut oil - or extra virgin olive oil
1 ½poundground turkey (minced turkey) - I use 99% lean – try to get at least 93% lean
3cuptomato - canned, diced/crushed
2cupschicken stock (chicken broth or chicken bouillon) - free-range, organic
15ouncepure pumpkin puree
½teaspoonpumpkin pie spice
1cupbaby carrots - chopped
1cupgreen pepper - chopped (or sub zucchini)
1teaspooncayenne pepper - optional
Instructions
In a large pan, saute the onion and garlic in the coconut oil until tender and translucent.
Add the ground turkey (breaking it up into bite-sized chunks) and saute with the salt and pepper until mostly brown on the outside (it’s ok if it’s still partly pink).
Transfer turkey, onion and garlic mixture into a crockpot.
Add the crushed tomatoes, chicken stock, and pumpkin and stir a few times to incorporate, then stir in the spices.
Finally, stir in the veggies and cook on high for 4-6 hours until the vegetables are tender and flavors come together.
Taste and adjust spices accordingly.
Serve once you are happy with the flavor and everything has cooked together.
Notes
Adjust the amount of spices to your preferred taste.
This recipe is Paleo friendly as it does not contain beans. You can add beans in place of some of the veggies or include them all and adjust your liquids as needed depending on how thick you like your chili.
You can make this in a big pot on the stove if you don’t want to use the crockpot!
Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.