Recipe by The Sophisticated Caveman on April 29, 2020
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
4.8 stars (5 reviews)
Keywords
chili, pumpkin
Ingredients
2 tablespoons extra virgin olive oil
2 medium yellow onions (diced)
1 small red bell pepper (seeded and diced)
1 small green bell pepper (seeded and diced)
1 jalapeno pepper (finely diced )
6 cloves garlic (minced)
2 pounds ground turkey (94% lean)
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 teaspoon smoked paprika
1/4 cup tomato paste
2 cups low sodium chicken stock or bone broth (Whole30 compliant)
1 (28 ounce) can diced tomatoes
1 (15 ounce) can pumpkin puree
1 1/2 teaspoons fine sea salt
prepared cauliflower rice
fresh cilantro (chopped)
avocado (sliced)
jalapeño peppers (thinly sliced)
green onions (sliced)
hot sauce (Whole30 compliant)
lime wedges
Categories
Main Course
Soup
Cuisine
American
Steps
Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onions and peppers and sauté until tender, about 6-7 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Add the ground turkey to the pot, breaking it apart with a spoon. Stir in the chili powder, cumin, oregano, cinnamon, and smoked paprika. Cook until the turkey is no longer pink, about 5-6 minutes.
Stir in the tomato paste, then pour in the chicken stock, tomatoes, pumpkin purée, and sea salt.
Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, stirring occasionally.
Season with more salt to taste and serve over cauliflower rice with additional toppings.
