Pumpkin adds texture and nutrition to this chili that is packed with flavor (and extra veggies)! My favorite way to eat it is with sliced avocado on top.
Pumpkin Turkey Chili
PALEO FRIENDLY, GLUTEN & DAIRY FREE
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell pepper (red, yellow, or orange), diced
- 4 cloves garlic, minced
- 1 1/3 pounds ground turkey or chicken (90 to 93% lean)
- 1 can pumpkin puree
- 1 28-ounce can diced fire roasted tomatoes, with liquid
- 1/4 cup tomato paste, no salt added
- 1 cup reduced-sodium chicken or vegetable broth
- 2 tablespoon chili powder
- 1 tablespoon cocoa powder
- 1 tablespoon pumpkin pie spice
- 2 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Avocado, arugula, yogurt, pumpkin seeds, tortilla chips, or cheese for topping
Instructions
- Coat a large pot with olive oil over medium-high heat.
- Add the onion and bell pepper and sauté, stirring occasionally, until the onion softens.
- Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
- Add the ground turkey and use a spatula to break up the meat as it cooks.
- Continue to cook about 6–7 minutes, until fully cooked.
- Add pumpkin puree, diced tomatoes, tomato paste, broth, chili powder, cocoa powder, pumpkin pie spice, cumin, kosher salt, black pepper, and cayenne pepper (if desired). Stir together. Reduce heat and simmer for 20–30 minutes, stirring occasionally.
- Transfer to a bowl and top with toppings such as avocado, arugula, a dollop of yogurt, pumpkin seeds, tortilla chips, or cheese!
Notes
Excerpted from The Great Big Pumpkin Cookbook by Maggie Michalczyk. © 2020 text and photo Maggie Michalczyk. Published by Skyhorse Publishing.