Curried Butternut Squash Turkey Chili

INGREDIENTS

2- 3 Tbs olive oil

1 medium organic white onion

3 stalks organic celery

3 organic carrots

JF curry salt

1 large organic butternut squash- peeled and cut or 2 Olivias Organic Butternut Squash

4 cloves organic garlic- peeled and minced

1 can clean coconut milk

3 tsp chili powder

2 tablespoon ground cumin

2 tsp dried oregano

2 cups organic chicken bone broth

3 tablespoons tomato paste

2 tablespoon yellow curry powder

2 lb organic ground turkey

16 oz bag frozen riced cauliflower

 

PROCESS

In a Dutch oven, add olive oil. Chop and add onion. Once translucent add garlic.

Add celery and carrots. Cook down until veggies are soft. 

Add ground turkey. Season with JF Curry Salt to taste.

Brown this until it really has some burned edges. 

Add chicken broth. Add all the spices. Mix that until evenly distributed in the stock.

Add coconut milk. Add butternut squash. Mix that until the squash is covered. 

Put the lid and cook on low to med heat for about 3-4 hours. Once the squash is soft and dissolving. Break up some pieces with a muddler or a spoon. 

About an hour before you want to eat, add the cauliflower rice and cook until thick.

Enjoy.