This tomato-less turkey chili is really quick to put together, great for packing in lunches or a quick and easy dinner. There are no beans in this chili but if you can tolerate them, feel free to add black beans or white beans. I prefer it without beans and I like to add sliced avocado to the top with a generous heap of cilantro. It would be great with a little Greek yogurt or sour cream too.
Turkey & Pumpkin Chili
Serves 4
Ingredients:
- 1 pound ground turkey
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3/4 cup canned pumpkin
- 1 sweet potato, diced
- 1 bell pepper, diced
- 2 tsp. ancho chili powder
- 2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 tsp. sea salt
- freshly cracked black pepper
- 1 can (114ml) diced green chilies
- 250 ml low sodium chicken broth
- 1/2 cup coconut milk or plain unsweetened almond milk
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped (plus more for serving)
- avocado for serving
Directions:
- Place the ground turkey in a large pot along with the diced onion and cook for 5 minutes. Add in the sweet potato, bell pepper, spices and green chilis. Saute for another 5 minutes.
- Pour in the chicken stock and continue to cook for another 5 to 10 minutes. Stir in coconut milk and chopped herbs. Taste for seasoning, adding more salt or pepper if needed.
- Top with sliced avocado and more cilantro. Serve.
