Instructions

• Step 1: Prepare Your Ingredients - Start by gathering all your ingredients. Chop the onions, garlic, carrots, yellow squash, and zucchini. Set them aside. If using ground beef or turkey, have it ready to go as well.
• Step 2: Sauté the Aromatics - In a large pot or Dutch oven, heat coconut oil over medium heat. Once melted, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onions become translucent and fragrant.
• Step 3: Add the Vegetables - Stir in the chopped carrots, yellow squash, and zucchini. Cook for an additional 5 minutes, stirring occasionally until the vegetables start to soften.
• Step 4: Brown the Meat - Add the ground beef or turkey to the pot. Use your wooden spoon to break it up, cooking until browned and no longer pink, about 5-7 minutes.
• Step 5: Season It Up - Add minced ginger, dried oregano, basil, parsley, ground turmeric, and sea salt to the pot. Stir well to combine all the flavors, cooking for another 2 minutes.
• Step 6: Incorporate the Pumpkin and Broth - Pour in the can of pumpkin puree and chicken broth, stirring until everything is well combined. Bring the mixture to a gentle simmer.
• Step 7: Simmer the Chili - Reduce the heat to low, cover the pot, and let the chili simmer for about 20-30 minutes. This allows the flavors to meld beautifully, resulting in a rich and hearty dish.
• Step 8: Finish with Lemon Juice - Once the chili has simmered, remove it from the heat. Stir in the fresh lemon juice and, if desired, the coconut aminos for an extra layer of flavor.
• Step 9: Serve and Enjoy - Ladle the chili into bowls and enjoy it warm. It pairs wonderfully with avocado or a dollop of coconut cream if you’re looking for a creamy finish!