Before we get started...I want to tell you a little about the title of this post...(very original, right?)..the truth is, it I titled the post with a real description of this recipe...you might not actually read it...SOOOOO.. I didn't.
The real title should be Pumpkin Turkey Chili (that is Paleo and Whole 30 friendly AND awesome).
So Adam and I started the Whole 30 last Monday...it's Wednesday now and we've officially retired. Whole 30 is great, but not for us, at least not right now. That's another story for another post. However, while embarking on our short-lived Whole 30 experience, we discovered some really good, pretty easy recipes. A friend of ours from college sent me to The Spunky Coconut specifically for this recipe. I tweaked it a little to make it more our style...
Here you go...
Pumpkin Turkey Chili
2 yellow onions, chopped
1 red onion, chopped
1 bell pepper
1 jalapeño, seeds removed from one half
2 Tbsps. minced garlic (I use the kind from the jar)
1 pound of ground turkey
2 (15 oz) cans fire-roasted tomatoes
1 (15oz) can of pumpkin puree
1 cup vegetable broth
4 teaspoons dried oregano
2 teaspoons chili powder
1 teaspoon of cumin
1/2 teaspoon ground cinnamon
1 teaspoon sea salt
-In a large stock pot, saute the onions, pepper, jalapeño, and garlic in coconut oil until the onions begin to become translucent.
-Add the ground turkey and break it up with a spatula as it cooks. There may be some excess moisture from the vegetables, if so, drain them before adding the turkey.
-Once the turkey has been browned, add the rest of the ingredients, stir and bring to a simmer.
-Simmer, uncovered, for 15-20 minutes.
-Serve with a salad, or if you're not Paleo or Whole 30, a cheese quesadilla or some cornbread!
This is a great recipe for tailgating and enjoying this great fall weather! I'm already planning to make a big pot for Halloween night to share with our neighbors!
What are some of your favorite fall recipes? What are some of your favorite Paleo or Whole 30 recipes?
Happy Fall, y'all! It's almost Friday!!