Ingredients

For the chili verde:

• 2 tablespoons avocado oil
• 2 pounds ground dark-meat turkey
• 1 small head cauliflower, cut into small florets
• 1 pound white-fleshed sweet potatoes or parsnips, peeled and diced
• 4 (4-ounce) cans diced green chiles
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cinnamon
• 4 to 5 cups chicken Bone Broth (use recipe from Healthy in a Hurry or use store-bought, like Bonafide Provisions or Bare Bones, or a low to no sodium broth)
• 3 3/4 cups green Enchilada Sauce (use recipe from Healthy in a Hurry or use store-bought, like Siete)
• Cilantro leaves, lime wedges, grain-free tortilla chips, and/or dairy-free sour cream, for serving

Directions

1. In a large Dutch oven, heat the oil over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon and stirring frequently, for 3 to 5 minutes, until browned. Transfer to a resealable bag or glass container and let cool. Add the cauliflower, sweet potatoes, green chiles, cumin, oregano, salt, pepper, and cinnamon. Seal tightly and refrigerate for up to 3 days or freeze for up 6 months.

2. To Use an Electric Pressure Cooker: To cook from frozen, partially defrost the container in a bowl of warm water for 15 minutes. Place the partially frozen ingredients in the pressure cooker, add 4 cups of the broth and the enchilada sauce, select the manual button, and cook at high pressure for 5 minutes. To cook from thawed, add the 4 cups broth and the enchilada sauce and cook for 5 minutes. Quick release the pressure. Ladle the chili into bowls and serve with the toppings of your choice.

3. To Use a Slow Cooker: Defrost completely, then place the ingredients in the slow cooker with the 5 cups broth and the enchilada sauce. Cover and cook on low for 6 hours or on high for 3 hours. Ladle the chili into bowls and serve with the toppings of your choice