Turkey and Kabocha Chili

3 from 2 votes

This delicious chili is lightened up by using turkey though you can just as easily use ground beef if you prefer. Despite being lower in fat, the flavors are big and bold. Top with your favorite toppings. If you’re trying to keep the fat lower, Greek yogurt and reduced fat cheese are excellent choices. Otherwise sour cream and full fat Mexican cheese blend are wonderful additions.

Course Main Course

Cuisine Latin American, Mexican

Keyword chili, dairy-free, easy, egg-free, kabocha, Latin American, mexican, nut-free, stew, tomato, turkey

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 269kcal

Author Jenny Ross

Ingredients

1 1/2 pound ground turkey
3/4 teaspoon baking soda
1/2 yellow onion diced
1/2 poblano pepper or green bell pepper, diced
1 teaspoon avocado oil
2 garlic cloves minced
1 tablespoon cumin ground
1 tablespoon chili powder
1 teaspoon dried oregano
14 oz can diced tomatoes
2 tablespoons gluten-free soy sauce or 3 tablespoons coconut aminos
2 teaspoons monk fruit granulated, omit if using coconut aminos
2 teaspoons gelatin
1 teaspoon fish sauce
2 cups chicken stock low sodium
1 cup kabocha cut into 1/2-inch dice

Optional for serving

Cilantro
Greek yogurt optional, omit for dairy-free
Reduced fat Mexican cheese blend optional, omit for dairy-free

Instructions

Add baking soda (helps the turkey maintain moisture) and 1 teaspoon salt to the ground turkey. Mix well and let sit for 20 minutes.
Heat a large pot over medium-high heat. When hot, add the oil, onions, and peppers. Cook over medium high heat until softened, about 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about one minute more. Add turkey and cook, stirring to break it up into small pieces until it browns, about 10 minutes.
When the turkey begins to form a brown coating on the bottom of the pan, add the tomato sauce along with all remaining ingredients except kabocha. Stir well to incorporate caramelized bits from the bottom of the pan. Stir well to combine and bring to a boil.
Reduce heat to a bare simmer and cook uncovered until the chili is thickened, about 1 1/2-2 hours. Stir occasionally to keep it from sticking. When done cooking, add the apple cider vinegar and let stand 10 minutes. Stir well before serving and add desired toppings such as Greek yogurt, chopped cilantro, and shredded cheese, if using.

Notes

There are 10g carb per serving if you omit the kabocha.

Nutrition