Luteal Phase Turkey Chili

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This turkey chili is my go-to recipe for Autumn, but also when I am in my inner Autumn season, also known as our Luteal Phase. Not only is this chili extra delicious with warming spices, marinara and ground turkey, it's also tailored to support your body during the luteal phase, helping to balance hormones, reduce PMS symptoms, boost immunity, and improve blood flow.

Turkey Mince is rich in tryptophan, an amino acid that helps with mood regulation, which can be beneficial for managing mood swings during the luteal phase. Cayenne, Paprika, Cumin, Cinnamon are warming spices that have anti-inflammatory properties that can help increase blood flow, reduce inflammation and bloating, common issues during the luteal phase.

Next Luteal phase, make sure you make a big batch of this chili to have in the fridge, to help with cravings and keep your PMS symptoms away.


• 1 lb organic turkey mince

• 1 tsp cayenne pepper

• 1 tsp paprika

• 1 tsp cumin

• 1/2 tsp cinnamon

• Salt and pepper to taste

• 1 onion, diced

• 3 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 tbsp organic tomato paste

• 1 cup cherry tomatoes, halved

• 2 cups organic marinara sauce

• 1/4 cup red wine

• 1 bay leaf

• Coco June coconut yogurt

• Fresh cilantro + pumpkins seeds (for garnish)


1. Prepare the Ingredients: Dice the onion, carrots, and celery. Mince the garlic. Halve the cherry tomatoes.

2. Cook the Vegetables: In a large pot, heat a bit of oil over medium heat. Add the diced onion, garlic, carrot, and celery. Cook for about 5-7 minutes, until the onion is browned and the vegetables begin to soften.

3. Brown the Meat: Push the vegetables to the side of the pot. Add the turkey mince to the cleared side of the pot and cook until browned, breaking it up with a spoon as it cooks.

4. Add Red Wine: Pour in the red wine and stir to combine with the turkey and vegetables. Cook for about 2-3 minutes to allow the flavors to meld together and the alcohol to cook off.

5. Spice it Up: Stir in the cayenne pepper, paprika, cumin, cinnamon, salt, and pepper. Cook for another 2 minutes to allow the spices to release their flavors.

6. Tomatoes and Sauce: Add the tomato paste, cherry tomatoes, and marinara sauce to the pot. Stir well to combine.

7. Simmer: Add the bay leaf and bring the mixture to a boil. Reduce the heat and let it simmer for about 30-40 minutes, allowing the flavors to meld together.

8. Serve: Remove the bay leaf before serving. Ladle the chili into bowls and top each serving with a dollop of Coco June coconut yogurt and fresh chopped cilantro and toasted pumpkin seeds for extra crunch.

Feel free to adjust the seasoning and ingredients according to your taste preferences. Enjoy your meal!