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Creamy Dairy Free Pumpkin Turkey Chili {paleo + dairy free}

This creamy pumpkin turkey chili is a dream! Easy to make, dairy free, incredibly healthy and delicious!

Ingredients

for soup

for garnish

for cashew cream

Instructions

  1. Soak cashews in boiling water at least 30 minutes before starting to cook, or up to over night.
  2. In a large soup pot heat both tablespoons of avocado oil over medium heat. Add onions, celery, carrots and peppers and sauté for about 10 minutes, until they start to soften and brown. 
  3. Add chopped garlic, chili powder, cumin, black pepper and cook for about a minute, stirring, until spices are aromatic.
  4. Add the ground turkey, breaking it up and scraping the brown bits from the bottom of the pan. Continue to cook until no longer raw. 
  5. Add pumpkin puree and broth, scraping up any remaining brown bits from the bottom of the pan and bring to a boil. Reduce to a simmer and cook uncovered for about 10-15 minutes, stirring occasionally, until vegetables are tender. 
  6. While the soup simmer you can finish preparing the cashew cream.
  7. Drain cashews and rinse well with cold running water until water runs clear.
  8. Add to a high speed blender or food processor with about 1/2 – 3/4 cup water –  just enough to almost cover the cashews. Blend on high, stopping to scrape down the sides. Add more water if necessary until a super smooth texture is reached.
  9. Stir cashew cream into soup and cook on low for a few more minutes to thicken. If soup is still too thin, simmer for awhile, if it’s too thick, you can thin it out with a little more broth.
  10. Season with salt and juice of one lime. Divide among bowls and top with chopped cilantro, fresh jalepeno, and lime wedges. 

Notes

You can substitute ground chicken, beef, or beans for the ground turkey. You can also add some type of bean along with the meat for an extra hearty version!