TURKEY CHILI

INGREDIENTS

• 2 tablespoons coconut oil

• 1 lb ground turkey

• 1 yellow or red onion, diced

• 1 small winter squash, peeled & cubed

• 2 garlic cloves, minced

• 1 red bell pepper, diced

• 2 zucchini, diced

• 2 tablespoons chili powder (more if you like it hot)

• 1 1/2 tablespoons ground cumin

• 1 tablespoon paprika

• 1 teaspoon ground cinnamon

• 1 tablespoon raw cacao powder

• 1 24 oz glass jar of tomatoes (Bionaturae, but canned is okay if this brand isn't available)

• Sea salt and freshly ground black pepper to taste

• Optional -- sprinkle with chopped cilantro or green onions

DIRECTIONS

1. In a stock pot set over medium-high heat, warm the coconut oil.
   

2. Add the turkey and sauté it until browned. Then add the onion and squash, sautéing until the squash is soft, about 5 to 10 minutes. Stir frequently to prevent burning.
   

3. Add the garlic, red pepper, and zucchini
   

4. Sauté an additional 3 minutes
   

5. Add the chili powder, cumin, paprika, cinnamon, and cacao powder, and continue cooking until the spices are fragrant -- about 2 minutes. Then add the tomatoes and simmer for an additional 10 to 15 minutes.
   

6. Sprinkle each serving with chopped cilantro or green onions -- optional.
   

7. Serve warm.

**SERVES 4 - 6