Cold Weather No-Mato Chili (Turkey or Beef)

To start, make the “tomato” base:

1) In a large stew pot, saute onion and garlic over medium heat, in 2 Tablespoons of oil until onions are translucent and tender; some browning is OK.

2) Puree beets in a food processor or blender until smooth as cake batter.

3) Add lemon juice and vinegar to the onions and garlic. Let simmer for 5-7 minutes.

4) Then add pumpkin, beets, beans, cilantro, salt, pepper and spices to the pot and stir well

5) Once everything is incorporated add 1.5 cups of low- sodium beef or chicken stock and mix well until it gets a “chunky spaghetti sauce” texture; let simmer for 5 minutes.

6) Turn off the sauce heat and put to side.

7) In a smaller pot, brown turkey or beef in remaining 2 Tablespoons of oil until cooked through.

8.) Once cooked, add meat to sauce base and simmer over low heat.

9) De-glaze your meat browning pan with the remaining 1/2 cup of stock and once deglazed, pour the stock into the main event.

10) Continue to simmer for 8-10 minutes and let flavors mingle and meld. Taste and adjust spices according to taste. If the chili color is off, adjust by adding some of the reserved beet liquid, 1-teaspoon at a time.

Serve over rice with a spoonful of sour cream, shredded cheese and avocado. Other options for garnish include crushed tortilla chips and thinly sliced scallions. I like to serve it like a chili bar and everyone has fun with it!

Please Note: I have tried time and again to do this with one pot, but I find that 2 very bad things always occur:

A) The low fat content of the meat makes it prone to being overcooked and tough.

and

B) Beets discolor if cooked too long and turn the beautiful bright red a funky shade of purple.

ALSO: If you find this too thick, add more stock until you reach your desired texture.

I hope you like my first Tasty Kitchen submission!!!