Paleo | Whole 30 | Gluten Free | Vegetarian Option
Serving Size 4
Total Time 30 Minutes
1 large yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 carrots, chopped
3 celery stalks, chopped
2 cloves of garlic, minced
2 tablespoons extra virgin olive oil
1 pound 93% lean ground turkey
3 tablespoons chili powder
1 can kidney beans, drained and rinsed
1 1/2 tablespoon cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons pepper
2 tablespoon tomato paste
1 cup butternut squash, chopped
1 zucchini, chopped
15 ounce can pumpkin puree
14.5 ounce can diced tomatoes
2 handfuls kale, chopped
2 cups chicken stock
3 stalks green onions, chopped
1 bunch cilantro, chopped
Heat a large soup pot over medium high heat. Add 1 tablespoon extra virgin olive oil and cook the onions, bell peppers, carrots, celery, butternut squash, garlic and season with salt and pepper until softened.
In the same pot, add in turkey and cook until brown, season with salt and pepper.
Add the spices and stir to combine.
Add the pumpkin, diced tomatoes, tomato paste, kidney beans, zucchini, and chicken stock. Stir to combine.
Cook over medium low heat until the vegetables are tender. Taste and add more seasonings/salt if desired.
Add in kale and cook until wilted.
Serve chili over caulirice and top with cilantro, avocado, and green onions.
tips & tricks
Vegetarian Option: Leave out chicken and replace chicken
stock for vegetable stock.
Add in additional beans for extra protein.
Short on time? Throw ingredients in the crockpot and cook on low for 4 -5 hours.