Chili with a Twist
I like to think of this warm and cozy chili recipe as the perfect way to warm up on a cold Fall evening. I recommend doubling this recipe and freeze the leftovers to be enjoyed later in the week.
bowl of chili cooling on table

1 tbsp. avocado oil
1/2 yellow onion, diced
2 tsp. minced garlic
1/2lb lean ground beef
1/2lb ground turkey
1/4 cup pumpkin puree
14oz can crushed tomatoes
8oz tomato sauce
2oz can diced green chili’s
1/2 cup low sodium beef stock
1 tbsp. chili powder
1/2 tbsp. ground cumin
1/2 Tablespoon paprika
1 tsp. ground coriander
1 tsp. cocoa powder
¼ tsp. cayenne pepper
Pink Himalayan salt to taste

OPTIONAL: 1/2 jalapeno, seeded and finely diced to taste.  Sliced avocado

1. In a large soup pot over medium heat, sauté the onion and garlic until onions begin to soften.
2. Then, add the beef and turkey, and stir occasionally until browned.
3. Add the rest of the chili ingredients (except the avocado).
4. Let simmer, stirring every so often for 15 minutes.
5. Garnish with sliced avocado.
Serve and enjoy!