Sweet Potato Pumpkin Chili
Such a comforting meal when you want to warm up your belly and take a new twist on a favorite classic.
Equipment
Ingredients
- 2 Tbsp coconut oil divided (you can also use butter or bacon fat)
- 2 medium sweet onions diced
- 6-8 cloves garlic peeled and minced (to flavor preference)
- 2-3 large green bell peppers diced (to flavor preference)
- 2 jalapeños minced
- 1.5 pounds ground turkey or you can use cooked and shredded turkey - we use Butcher Box meat
- 2 cups shitake mushrooms cleaned and chopped into large chunks
- 5 tsp cumin
- 2 tsp sea salt
- ½ tsp black pepper
- 1 tsp oregano
- 2 tsp chili powder
- 1 ½ tsp smoked paprika
- 1.5 lbs sweet potatoes peeled and diced into 1/2 inch cubes
- 1 20 oz jar tomatoes (we only use tomatoes from glass jars due to the BPA lining in canned tomatoes)
- 2 15 oz cans organic black beans, drained and rinsed
- 4 cups bone broth we prefer chicken bone broth for this recipe, but you can use beef
- 1 15 oz can organic pumpkin puree
- ½ tsp cinnamon
- 2 Tbsp coconut sugar optional, my kiddos like the sweet flavor
- 2 Tbsp cocoa powder
Instructions
- In a large skillet over medium heat, sauté 1 Tbsp coconut oil with onion, garlic, mushrooms, and peppers until tender (about 5 minutes).
- Dump those into your crockpot.
- In the same skillet, sauté the turkey in another Tbsp of coconut oil.
- Add spices to the turkey as it cooks.
- Cook until the meat is nicely crumbled and cooked.
- Add to the crockpot with the other vegetables.
- Add the rest of the ingredients to the crockpot and cover.
- Cook 8-10 hours on low.
Notes
Learn how to make your own bone broth here.