Sweet and Spicy Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 pound organic ground turkey
03 -
1 large onion, chopped
04 -
2 bell peppers (any color you like), chopped
05 -
3 cloves garlic, chopped
06 -
1 tablespoon chili powder
07 -
1 tablespoon ground cumin
08 -
1/2 tablespoon smoked paprika
09 -
1/2 teaspoon salt
10 -
1 cup chicken stock
11 -
1 cup pumpkin puree
12 -
1 can (15 ounces) diced tomatoes
13 -
1 can (15 ounces) black beans
14 -
2 tablespoons coconut palm sugar
→ Optional Toppings
15 -
Sour cream
16 -
Sliced jalapeños
# Instructions:
01 -
Heat one tablespoon of olive oil in your large pot over medium heat. Toss in the ground turkey and let it cook until it's nicely browned, which should take around 5 minutes. Once it's done, take it out of the pot and set it aside for now.
02 -
Pour the rest of the olive oil into the same pot. Add your chopped onion, bell peppers, and garlic, then cook them for about 5 to 7 minutes until they're soft and tender but still have a little bite. Sprinkle in all your dried spices and give everything a good stir to coat the veggies.
03 -
Now it's time to bring it all together! Add the black beans, diced tomatoes, pumpkin puree, chicken stock, and coconut palm sugar to your pot. Toss the browned turkey back in with everything else.
04 -
Put a lid on the pot, leaving it slightly open, then turn the heat down to low. Let your chili bubble away gently for at least an hour, giving it a stir every now and then so nothing sticks to the bottom.
05 -
Give your chili a taste and add more seasoning if you think it needs it. Ladle it into bowls and top with a dollop of sour cream and some sliced jalapeños if you're feeling spicy.
# Notes:
01 -
The longer you let this chili simmer, the better the flavors get. This is definitely one of those cozy meals you can put on the stove and enjoy while watching a football game!
02 -
Your chili should have bold, punchy flavor. Make sure to bloom your spices while sautéing the onions and peppers for maximum taste.
03 -
Keep in mind that dried spices start losing their flavor about 6 months after opening. If your chili powder has been sitting in the cupboard for years, you'll need to use quite a bit more to get the right kick.
04 -
Want to double the recipe? Go ahead! Just remember not to double the sugar - stick with 3 tablespoons of coconut palm sugar for a double batch.