Naturally gluten-free zoodles smothered in a "cheesy," meaty and thick Paleo turkey chili, just in time for pumpkin season. AIP, Whole30, and Keto options galore!
2Tbrefined coconut oilfor coconut-free, sub avocado oil
1small red onionfinely diced
1lbground turkey
NAUXMATO SAUCE
1.5cupsbone broth
1cooked beetroughly chopped (canned, or packaged like Love Beets are perfect)
1cupcooked pumpkin
2teaspoonstamarind paste
1Tbapple cider vinegar
1tspmolassesfor Whole30 and Keto omit
5clovesgarlic
1Tbginger powder
1/2cupnutritional yeast
3/4tsporegano
1tsponion powder
1tspturmeric
1.5tspHimalayan salt
1Tbarrowroot starchfor strict Keto omit
1tspcuminfor AIP sub 1/2 tsp extra ground oregano
3/4tspcoriander powderfor AIP omit
two dashes Cayennefor AIP and nightshade-free omit
1tsppaprikaFor AIP sub dried safflower petals. For nightshade free sub ground achiote.
Instructions
If your zucchini is spiralized, run a knife through the spirals a few times so that you have approximately 3" long noodles.
Place the zucchini noodles on a double layer of paper towels or a kitchen towel. Sprinkle lightly with Himalayan salt, then roll up gently like a big squash burrito! Set aside.
Add oil and onions to a large Dutch oven / pot, and sauté over medium heat for about 10 minutes, or until dark and caramelized.
Meanwhile, add all NAUXMATO SAUCE ingredients to a high speed blender, and blend on medium until very smooth.
Add the turkey to the onions in the pot, and use a mix & chop or stiff spatula to break up the meat to your desired consistency. (I like it half-chunky for this chili for some texture.)
Pour in the NAUXMATO SAUCE and stir well. Cover with a splatter screen as this gets bubbly!
When chili comes to a simmer, reduce heat just slightly so that it's just under the medium setting.
Cook for 20 minutes, scraping the bottom and stirring every 3 minutes or so. The liquid should be reduced by half, look glossy and silky, with soft and tender bits of turkey. Remove from heat.
Gently and haphazardly fold in the zucchini noodles using tongs, and serve in bowls -or- place zucchini noodles in bowls then spoon chili over the top.
Sprinkle with a bit extra nutritional yeast and turmeric for extra color if desired.
Recipe Notes
Instead of zoodles, try the chili over sweet potato noodles, kelp noodles or even over a baked sweet potato.
For AIP Cincinnati-style chili, add 1/2 tsp cinnamon, 1/8 tsp clove, and 1/8 tsp mace during cooking.