Turkey Pumpkin Light Chili

This recipe has the flavours of classic chili but is on the lighter side. The mild sweetness of pumpkin balances the exotic chili spices and creates a nice velvety texture. This recipe is nutritious and bursting with superb flavours.

Serves 6


1 tsp. extra virgin olive oil or coconut oil
1 organic onion, chopped
3 cloves of garlic, crushed
1 organic red pepper, cut to small pieces
1 ½ pound lean ground turkey
Spices ~ 2 tbsp. organic GF chili powder + 1 tbsp. organic GF cumin powder + 1 organic dried bay leaf + 1 tsp. sea salt + ½ tsp. organic GF hot chili pepper flakes or to taste
2 cups water
2 organic carrots, diced
2 cups cooked black beans or you can used organic canned rinsed and drained
1 cup organic frozen corn or fresh organic corn
2 cups fresh organic diced tomatoes
2 cups pumpkin puree (steam peeled pumpkin and process in food processor, or you can use canned organic GF pure pumpkin puree)


Heat oil to medium temperature in a heavy bottom large pot and add onions, sauté until soft, then add garlic and red pepper and cook until just fragrant.
Increase the heat and add in turkey and cook until slightly brown while breaking up the meat, then stir in the spices.
Add balance of ingredients except pumpkin puree and simmer on low heat covered for 1 hour. Give it a stir couple of times while cooking.
Stir in pumpkin puree and cook 15 more minutes. To serve add some grated cheddar cheese, or sour cream if you wish and garnish with fresh organic parsley.

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