Turkey Goulash Over Mashed Fauxtatoes Recipe

Ingredients

• 2 tablespoons ghee or coconut oil
• 1 green bell pepper, diced
• ½ cup diced onions
• 2 cloves garlic, smashed to a paste
• 8 ounces Mexican-style fresh (raw) chorizo, removed from casings
• 4 cups (¾-inch-cubed) leftover cooked turkey
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano leaves
• 1 tablespoon paprika
• ½ teaspoon ground black pepper
• 1 teaspoon fine sea salt
• 1 (24-ounce) jar fire-roasted diced tomatoes
• 2 cups turkey or chicken bone broth, homemade or store-bought
• 1 lime, halved
• 1 batch Mashed Fauxtatoes, for serving
• Sour cream, for garnish
• Chopped fresh chives, for garnish

1. Heat the ghee in a Dutch oven or soup pot over medium-high heat. Add the bell pepper and onions and cook, stirring often, until the onions are translucent, about 5 minutes. Add the garlic and cook for 1 more minute.
2. Add the chorizo and sauté, using a wooden spoon to crumble the sausage, until cooked through. Add the turkey, spices, and salt. Pour in the tomatoes and broth, bring to a simmer over medium heat, and cook, uncovered, until the liquid has reduced by a few inches and the stew has thickened, about 1 hour. Squeeze the lime juice into the pot and stir.
3. Taste and adjust the seasoning, if desired. Serve in bowls over fauxtatoes, garnished with a dollop of sour cream and a sprinkle of chopped chives.
4. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for 5 minutes or until warmed through.