Looking for a fall-inspired recipe you’ll want to make again and again and again? You’re in luck because this pumpkin chili is all that and more. Great with both ground beef and ground turkey, this is sure to be a family favorite. (Unless you’re my family. In which case, it’s for grown-ups only.)
Pumpkin Chili
Looking for a fall-inspired recipe you’ll want to make again and again and again? You’re in luck because this pumpkin chili is all that and more. Great with both ground beef and ground turkey, this is sure to be a family favorite.
Ingredients:
- olive oil spray
- 2 cups onion chopped
- 2 medium poblano peppers seeded and chopped
- 4 cloves garlic, minced about 2 tsp
- 1 lb ground turkey
- 3 cups chicken broth
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1 28 oz can fire roasted tomatoes or petite diced
- 2 14.5 oz can beans kidney, pinto, great northern, cannellini all work well
- 1 14.5 oz can pumpkin purée
Instructions:
- Add 3-4 sprays of olive oil to a large pot and heat over medium-high heat. Add onion and poblano; sauté 5 minutes, stirring often. Add more oil if things start to stick. Add the garlic and sauté for 1 minute more.
- Add the ground turkey and cook until the turkey is no longer pink, breaking up with the back of a spoon; about 3 to 4 minutes.
- Stir in the broth, chili powder, cumin, paprika, salt, tomatoes, beans, and pumpkin. Bring to a boil. Partially cover, reduce the heat, and simmer for 20 minutes.
- Ladle the chili into bowls and enjoy!
Notes:
This recipe can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.