Pumpkin Turkey Paleo Chili
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 12 to 15 servings
- 2 small baking pumpkins or 4 , 15-ounce cans pumpkin puree
- 2 tablespoons olive or avocado oil
- 2 tablespoons butter (sub oil for Whole 30)
- 1 small yellow onion, finely chopped
- 4 to 5 cloves garlic, minced
- 3 pounds ground turkey (or leftover turkey)
- 48 ounces tomato puree(or sauce)
- 1/3 cup chili powder
- 1/4 cup ground cumin
- 1 tablespoon fine sea salt, additional to taste
- 1 teaspoon ground black pepper, additional to taste
- 1 bunch green onion, cut into 1/2-inch pieces
- handful fresh cilantro, roughly chopped
- sour cream (dairy-based or Paleo as found in my book), for garnish
- To prepare the pumpkin, cut each pumpkin into 8 wedges, scrape out seeds, and then rub with the olive oil. Place on a rimmed baking sheet and bake at 375 F for 45 minutes, or until the flesh is easily pierced with a fork. Set aside to cook a little.
- Melt the butter in a large heavy-bottomed pot over medium/high heat. Add the onions and garlic. Stir to combine and cook for about 10 minutes, or until the onions are translucent and fragrant. Add the meat and break it up with a spoon. Cook for another 10 to 15 minutes, or until cooked through. Add the pumpkin flesh (or canned pumpkin) and stir to help break the flesh up. Add the tomato puree and spices, stir to combine, cover, and let simmer for about 10 minutes. Taste test and season to your liking.
- Serve with fresh green onion, cilantro, and a dollop of sour cream, if you like!