It’s Monday again! Hard to believe that we are already starting the 2nd week of October! The weather in MN has been absolutely beautiful. We have had a lot of warm days and the sun has not stopped shining.
I hope you all had a fabulous weekend! If you read the last pumpkin post (Peanut Butter Pumpkin Pie Overnight Oats) you know that my bestie got married this weekend. It was a blast and everything went perfectly! Being in a wedding makes for a long week ahead. I am exhausted from all of the excitement and I already feel like I need a nap…or 10 to get through the week. To make life easier after a busy weekend I like one-pot meals. This Turkey Pumpkin Chili is easy to make, doesn’t require a bunch of dishes, and it can be made ahead if you want. It is also a great recipe to double and freeze half for a quick meal later on.
This chili doesn’t taste like pumpkin, but the pumpkin adds tons of nutrition…fiber, potassium, and vitamin C. The pumpkin also replaces the tomatoes…you heard me, no tomatoes in this recipe! I know I have some tomato-haters out there, and for some people they just don’t digest well.
If you want this recipe to be dairy free, just skip the toppings or use dairy free substitutes. I like a little bit of nonfat Greek yogurt, sharp cheddar, and sliced green onions.
Have a great week!!
- 1.25 pounds lean ground turkey
- 1 - 15 oz can pumpkin
- 4 cups low sodium chicken stock
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 tbsp chili powder
- ½ tsp garlic powder
- 1 tsp cumin
- 1 tsp coriander
- ¼ tsp cayenne pepper
- 1 tsp sea salt
- Optional Toppings:
- non fat Greek yogurt
- shredded sharp cheddar
- green onions
- In a large pot heat a small amount of oil on medium to medium high heat.
- Add the ground turkey and season with salt and pepper to taste.
- Brown meat completely.
- In a small bowl combine chili powder, garlic, cumin, coriander, cayenne, and salt. Add to the browned meat. Mix well into the meat.
- Add diced onions and bell peppers to the browned meat.
- Saute for 2-3 minutes until the peppers and onions start to soften slightly.
- Add the chicken stock and pumpkin.
- Stir until well combined.
- Bring to a gentle bubble and then reduce heat to simmer.
- Add the drained and rinsed beans.
- Let simmer for 10-15 minutes.
- Serve with optional toppings of your choice.