My favorite thing to make this time of year is chili! Partly because of the colder temperatures, and partly because it's just so dang easy to make. Usually I like to prepare my chili in the crockpot to make things even simpler, but this recipe is SO good that it's worth getting the stove top a little dirty. I found this recipe on thespunkycoconut.com a long time ago and it's one of my tried and true favorites. Anyone who knows me knows that I am obsessed with everything pumpkin, regardless of what time of year it is. So of course, I couldn't pass up this recipe when I came across it. It's seriously addicting!
PUMPKIN PALEO CHILI
paleo, gluten-free, grain-free
Makes about 5 servings.
4 cups 3 cups chopped yellow onion
8 cloves garlic, chopped
2 pounds 1 pound ground turkey
2 (15 oz) cans fire-roasted tomatoes
2 cups pumpkin puree
1 cup chicken broth
2 tablespoons honey
4 teaspoons dried oregano
2 teaspoons chili spice
1 teaspoon ground cinnamon
1 teaspoon sea salt
Directions:
1) In a large pot saute the onions and garlic in coconut oil for about five minutes.
2) Add the ground turkey and break it up with a spatula as it cooks for about five minutes.
3) Add the rest of the ingredients, stir and bring to a simmer.
4) Simmer without a lid for about 15 minutes.
5) Add more chicken broth to thin slightly if desired.
6) Serve with a nice big salad.
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