- 1 lb organic ground turkey
- 1 can pumpkin puree
- 3 peeled and chopped carrots
- 1 14.5 ozcan fire roasted diced tomato
- 1/2 6 oz. can tomato paste
- 1 cup chopped yellow onion (half of a medium)
- 1/2 cup chopped bell pepper
- 1/4 chopped jalapeno (optional)
- 3 cloves garlic
- 2 – 4 cups of bone broth (See notes)
- 1 small apple cubbed (Optional)
- 2 tbsp chili powder
- 1 tsp paprika
- salt, pepper (to taste)
- 1 heaping tbsp cacao powder
- 1/2 tsp cayenne pepper (optional)
- Dice bell peppers in to cubes, mince garlic, onion and jalapeno.
- Saute bell pepper, jalapeno, garlic and onion for 5 – 7 minute or until soften
- Cook ground turkey in a pan with 2 tbsp of oil until completely brown (no raw/red meat left). Break the turkey meat apart to little pieces while browning
- Add all the cooked ingredients along with pumpkin puree, carrots, (apples if using any), canned tomato, tomato paste in a pot.
- Season with 2 tablespoon of chili powder, paprika, salt and pepper to taste. And stir all the ingredients well.
Cook in Instant Pot (Pressure Cooker)
- My favorite way, so quick and easy in my multi-pot : seal the top and have the pressure setting on high. Cook for 30 minutes.
- Once it’s done cooking, turn the pressure cooker to “venting” and wait until the pressure is all let out.
Cook in Slow Cooker
- Cook for 3 – 4 hours on high, or 5 -6 hours on low. Until the carrots are softened.
- Top with avocado, cilantro and full fat yogurt and shredded cheese or any other toppings you like.
- Serve with corn bread or your favorite crackers. ENJOY!
- If you prefer spicier, keep the seeds of jalapeno (it definitely caught my mouth on fire)
- Adjust the amount of bone broth depending on how liquidy you like your chili. For thicker chili, use 2 cups or less broth, or add up to 4 cups if you like dipping a fluffy corn bread muffin in the chili broth.
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source : shuangyskitchensink.com