Description
This Gluten-Free Chili is pumped full of turkey, pumpkin, sweet potatoes, beans, tomatoes, veggies, and sweet and spicy flavors.
Ingredients
Scale
- 1 tbsp. avocado oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yam cut into 1/2 inch cubes = approx. 2 cups
- 1 medium sweet onion diced
- 3 garlic cloves minced
- 4 tsp. jalapeno seeded and diced
- 1 lb. ground turkey burger
- 1 tsp. salt
- 1/2 tsp.pepper
- 1 tsp. cinnamon
- 3 1/2 tsp. chili powder
- 2 tsp. cumin
- 1/4 tsp. coriander
- 1/4 tsp. ginger spice
- 1 – 15.oz can pumpkin puree
- 1 – 15 oz. can black beans drained and rinsed
- 1 – 15 oz. can pinto drained and rinsed
- 1 – 15. oz. kidney beans rinsed and drained
- 1 – 15.oz. can fire roasted tomatoes with juices don’t drain
- 1/2 cup tomato sauce
- 2 1/2 cup vegetable broth
Instructions
- In a medium skillet brown turkey burger until thoroughly cooked and no longer pink, breaking up crumbles.
- Turn off heat, drain turkey burger and set aside.
- Heat avocado oil on medium heat in a large non stick stock pot.
- Add jalapenos, red bell pepper, green bell pepper, onion, garlic, and potato. Saute until soft, approximately 10 minutes.
- Transfer turkey burger to large stock pot and mix in with cooked veggies.
- Add salt, pepper, and all of the spices.
- Stir in tomatoes, beans, pumpkin puree, tomato sauce, and broth.
- Cover and cook on medium low heat stirring occasionally for 40 to 45 minutes or until yams are softened.
- Garnish with cilantro, avocado, sour cream, and cheese if desired.
- Prep Time: 30
- Cook Time: 45
- Category: american
- Method: cook
- Cuisine: dinner
