Cozy up with a bowl of nourishing Pumpkin Turkey Chili! Did you know pumpkin strengthens your eyes, gut, and immune system? With lean ground turkey and beans to provide protein, plus immune strengthening pumpkin, this chili is the perfect sick-season staple. Incorporating a swirl of Alexandre Family Farm A2/A2 Organic Heavy Whipping Cream adds rich flavor and nourishing healthy fats. It’s comfort food that’s both wholesome and delicious for the whole family!
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- 1 lb. free-range ground turkey
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 (15 oz.) can pumpkin puree
- 2 (15 oz.) cannellini beans, drained
- 2 cups chicken broth
- 2 cups chopped kale or spinach
- ½ cup A2/A2 Organic Heavy Whipping Cream
- A2/A2 Organic Probiotic Sour Cream for topping
Method:
1. Heat the olive oil in a large dutch oven over medium-high heat. Add the onion, carrots, and bell pepper and sauté until softened, about 5 minutes.
2. Stir in the garlic, coriander, paprika, cumin, and black pepper, cooking for 1 minute until fragrant.
3. Push the vegetables to one side of the pot and add the ground turkey. Using a wooden spoon, break the meat into small pieces and cook until browned and no longer pink, about 8–10 minutes.
4. Stir in the thyme, salt, pumpkin purée, cannellini beans, and chicken broth. Bring to a simmer, then reduce the heat. Partially cover the pot with a lid and cook for 25 minutes to allow the flavors to meld.
5. Remove the pot from the heat and stir in the kale or spinach along with the heavy cream. Let the greens wilt into the chili.
6. Taste and adjust seasoning as desired. Serve warm, garnished with fresh herbs or toasted pumpkin seeds, and with sourdough bread for dipping.
7. Top off with our Probiotic Sour Cream and enjoy! Slow Cooker Method:
Follow the recipe above through step 3. Add the vegetable and meat mixture to the crock pot with the thyme, salt, pumpkin, beans, and broth. Cook on low for 4-6 hours or high for 2-3 hours. When ready to serve, stir in greens and heavy cream. Enjoy!