"Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen."

Saturday, October 31, 2015

Pumpkin Turkey Chili

If you like flavorful food with a kick of spice, this is the perfect Autumn dish to make when you are home and the weather is cold and grey outside.

2 Tablespoons Coconut Oil
2 lbs. ground turkey
1/2 cup onion, chopped (yellow or white)
3 cloves of garlic, minced
2 teaspoons cumin powder
30 ounces of Great Northern white beans (pre-cooked or canned, drained/rinsed)
15 ounces 100% pumpkin puree (canned)
4 ounces green chili (canned)
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground oregano
3 bay leaves (discard after chili is fully cooked)
sea salt, unrefined
pepper, to taste


1.  In a large iron skillet, heat 1 Tbs. coconut oil on medium-high heat.  Add ground turkey and cook thoroughly, about 5 minutes.  Drain.  Place in crock pot.

2.  Add remaining (1Tbs.) coconut oil to skillet and saute onion & garlic until soft, about 1 minute.  Add cumin powder to onion & garlic and saute another minute.  Add to crock pot.

3.  Place the remaining ingredients into the crock pot:  white beans, pumpkin puree, green chili, chicken broth, chili powder, ground oregano, & bay leaves. Add salt & pepper.  Mix well.  Cover and cook on high for 3-4 hours, or on low for 6-8.  Before serving, remove the bay leaves.  Enjoy!