Turkey Pumpkin Chili

This is a unique twist on classic fall comfort food.  This chili freezes really well and is the perfect thing to make on a Sunday so you can enjoy it all week.  Pumpkin adds a sweet, nutty flavour and also provides a serving of vitamin A.  So what’s so good about vitamin A?  Vitamin A is amazing for your complexion, fights off infection (just in time for cold season), and is a powerful antioxidant.  Top this chili off with a cool dollop of sour cream and some cilantro and enjoy!

Here is what you’ll need:

Onion, green pepper, jalapenos, garlic, ground turkey, diced tomatoes, pumpkin puree, chilli powder, cumin, salt & pepper, and kidney beans (sour cream and cilantro are optional, but I highly recommend them both).

Dice up your onion, pepper, jalapeno, and garlic and toss them all into a large pot over medium high heat.  Cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and cook until browned.  Add tomatoes, pumpkin, water, spices, and salt & pepper and bring to a boil.  Reduce heat to low, cover the pot and simmer for 30 minutes.

Serve up hot with sour cream and cilantro.  Pairs nicely with a crusty multi-grain baguette and salad.

Ingredients: 

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped, chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound ground white or dark meat turkey
  • 1 can diced tomatoes, with their liquid
  • 1 can pumpkin purée
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 can kidney beans, rinsed and drained

Method: 

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

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