Turkey Chili (AIP, Paleo, SCD)

Health Highlights

Ingredients

1 tsp	Sea Salt
1/2 tsp	Turmeric, powder
1/2 tsp	Oregano, ground
1/4 tsp	Granulated garlic (granulated)
1 dash	Cinnamon
2 tbsp	Olive Oil, Extra Virgin (extra-virgin)
454 gm	Ground turkey, extra lean (organic)
1 medium	Yellow onion (finely chopped)
4 clove(s)	Garlic (crushed)
1 cup chopped	Carrots
1/2 cup diced	Celery
2 cup	Chicken broth (stock)
1 can (15oz)	Pumpkin purée, canned
1 medium	Zucchini (chopped)
1 tbsp	Lemon juice
1/2 green onion (stem)	Green onion (chopped)
1/2 cup	Cilantro (coriander) (fresh for garnish)
1 avocado(s)	Avocado (chopped)

Mix your seasoning: the sea salt, cumin (eliminate if following strict AIP), turmeric, oregano, granulated garlic, and cinnamon. Set aside.
Heat oil in a Dutch oven or large pot. Add turkey, break up with a wooden spoon, and cook until no longer pink.
Add chopped onion, crushed garlic, carrots, and celery. Cook for an additional 4-5 minutes.
Stir in the seasoning and cook for 30 seconds until fragrant.
Add stock and pumpkin purée; stir.
Bring to a gentle boil; reduce heat.
Add chopped zucchini. Cover and simmer for 10-15 minutes.
Stir in lemon juice and green onion.
Suggestion: Serve over ½ cup cooked spaghetti squash along with additional optional toppings of avocado and cilantro.

Calories 248

Calories from fat 108

Calories from saturated fat 18.5

Total Fat 12.0 g

Saturated Fat 2.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.7 g

Monounsaturated Fat 7.1 g

Cholesterol 37 mg

Sodium 511 mg

Potassium 841 mg

Total Carbohydrate 15.8 g

Dietary Fiber 6.1 g

Sugars 5.4 g

Protein 22.3 g

Meat	0.8
Vegetables	2.9