So I went to Whole Foods this week and bought some chicken noodle soup because A) I wanted something different and soup is a nice comfort food for me in the fall and B) I had not done enough food prep and was too lazy to make something, lol! As I walked out $15 later for a single serving container of soup I decided it was time for me to make one of my favorite fall recipes that is more cost effective and just as tasty! This is our 3rd pumpkin recipe for the month of October and I thought it would be nice to include a savory and fulfilling meal option.
If you love soups, chili, and stews AND you love delicious, healthy food then you will love this week’s recipe! This recipe will make enough for a family and maybe some leftovers. If you are cooking for one or two, this recipe will definitely make enough for leftovers and you can freeze this if you want to wait a while before enjoying it again. Another bonus – you can get some veggies in with this recipe!
1 cup chopped onion
1/2 Tbsp minced garlic
2 Tbsp coconut oil or extra virgin olive oil
1 1/2 lb ground turkey (I use 99% lean – try to get at least 93% lean)
1/4 tsp salt
1/4 tsp black pepper
3 cup tomatoes, canned, diced/crushed
1 1/2 – 2 cups free range, organic chicken stock
15 fl oz pure pumpkin puree (1 can)
2 tsp smoked paprika
1 Tbsp chili powder
2 tsp cumin (ground)
1/2 tsp pumpkin pie spice
1 cup chopped baby carrots
1 cup green pepper, chopped (or sub zucchini)
1 cup celery, chopped
OPTIONAL: 1/2-1 tsp cayenne pepper
** Adjust the amount of spices to your preferred taste
*** Note: this recipe is Paleo friendly as it does not contain beans. You can add beans in place of some of the veggies or include them all and adjust your liquids as needed depending on how thick you like your chili.
- In a large pan, saute the onion and garlic in the coconut oil until tender and translucent.
- Add the ground turkey (breaking it up into bite-sized chunks) and saute with the salt and pepper until mostly brown on the outside (it’s ok if it’s still partly pink).
- Transfer turkey, onion and garlic mixture into crockpot.
Add the crushed tomatoes, chicken stock, and pumpkin and stir a few times to incorporate, then stir in the spices.
Finally, stir in the veggies and cook on high for 4-6 hours until the vegetables are tender and flavors come together.
- Taste and adjust spices accordingly.
- Serve once you are happy with the flavor and everything has cooked together.
You can make this in a big pot on the stove if you don’t want to use the crockpot! 🙂
** Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
Here’s to healthy comfort food that is easy to prep and will fill your belly! Nom, nom!
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