A gut healthy, immune boosting chili that will warm your soul. This hearty bowl of pumpkin, tomato, beans, onions and turkey packs a punch of spices. Perfect for a cold fall or winter day.
A gut healthy, immune boosting chili that will warm your soul. This hearty bowl of pumpkin, tomato, beans, onions and turkey packs a punch of spices. Perfect for a cold fall or winter day.
Yields1 ServingPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
215 oz Cans Organic Black Beans
115 oz Can Diced Organic Tomatoes
3tbspOrganic Virgin Olive Oil
1Medium Yellow Onion, diced
4Organic Shallots, diced
4Organic Garlic Cloves, minced
2tbspCumin
1tspChile Powder
0.25tspRed Pepper Flakes
1tspSea Salt
0.50tspGround Black Pepper
1lbOrganic Ground Turkey
32Organic Chicken Broth, low sodium
116 oz Can Organic Pumpkin Puree
2tbspApple Cider Vinegar
1
Coarsely puree the black beans and diced tomatoes in a food processor. Make sure not to over-blend the mixture as it should have some texture remaining.
2
Warm a large soup or pasta pot over medium-low heat. Add your olive oil, onion, shallots, garlic and all dried spices. Saute onions until they are translucent.
3
Add ground turkey to mixture and cook until browned. This should take about 6 to 8 minutes.
4
Once your turkey is cooked, add the bean/tomato puree, pumpkin puree and chicken broth. Mix well and bring to a simmer. Cook for 25 minutes.
5
Around the 25 minute mark, the chili should be thickening up. If it is ready, add the apple cider vinegar, mix and cook for 1 more minute.
6
Remove from heat and serve warm.
Ingredients
215 oz Cans Organic Black Beans
115 oz Can Diced Organic Tomatoes
3tbspOrganic Virgin Olive Oil
1Medium Yellow Onion, diced
4Organic Shallots, diced
4Organic Garlic Cloves, minced
2tbspCumin
1tspChile Powder
0.25tspRed Pepper Flakes
1tspSea Salt
0.50tspGround Black Pepper
1lbOrganic Ground Turkey
32Organic Chicken Broth, low sodium
116 oz Can Organic Pumpkin Puree
2tbspApple Cider Vinegar
Directions
1
Coarsely puree the black beans and diced tomatoes in a food processor. Make sure not to over-blend the mixture as it should have some texture remaining.
2
Warm a large soup or pasta pot over medium-low heat. Add your olive oil, onion, shallots, garlic and all dried spices. Saute onions until they are translucent.
3
Add ground turkey to mixture and cook until browned. This should take about 6 to 8 minutes.
4
Once your turkey is cooked, add the bean/tomato puree, pumpkin puree and chicken broth. Mix well and bring to a simmer. Cook for 25 minutes.
5
Around the 25 minute mark, the chili should be thickening up. If it is ready, add the apple cider vinegar, mix and cook for 1 more minute.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner
