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.
- 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
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.