recipe courtesy of Nourished by Heirloom
1 tbsp avocado oil
1 medium yellow onion, small diced
1 lb ground turkey or chicken (lean)
4 garlic cloves, minced
2 ½ tbsp Heirloom Taco culinary seasoning
1 tsp Heirloom Umami culinary seasoning
2 tsp cumin powder
¼ tsp cinnamon
⅛ tsp allspice
⅛ tsp nutmeg
½ tsp black pepper
2 tbsp maple syrup
1 can of diced tomatoes (796ml)
1 ¾ cup pumpkin pureed OR 1 can of pumpkin puree (398ml)
1 can of white beans (540ml), rinsed + drained
¾ cup chicken broth
4 handfuls spinach
Recommended garnishes: sour cream, grated cheddar, chopped cilantro
Using the sauté feature on your slow cooker (or a large pot) heat the avocado oil over
medium heat, add the diced onion and sauté for 3 minutes.
Add the turkey and garlic to the sautéed onion and gently break up the meat with a spatula or wooden spoon, cooking until brown (about 7 minutes).
Add all of the spices and seasonings to the meat, along with the maple syrup, diced
tomatoes, pureed pumpkin, white beans and broth. Stir to combine.
Switch the slow cooker setting to high, and let the chili cook (if using a large pot, now
transfer the contents to your slow cooker).
After 2 hours of cooking, stir in the spinach, then cook for 1 more hour.
Portion chili into bowls + garnish with your preferred toppings!