Pumpkin Turkey Chili
User Reviews
4
4 reviews
Good
Pumpkin Turkey Chili
Report
This Pumpkin Turkey Chili recipe is packed with lean protein, wholesome pumpkin, and delicious blend of beans and spices. It's a hearty dish that brings the essence of fall to your table in less than an hour!
Share:
Ingredients
- ½ onion chopped, large
- 2 red bell pepper chopped, or yellow bell pepper
- 3 talks celery chopped (about 1 cup
- 3 medium carrot chopped (about 1 1/2 cups
- 3 teaspoons kosher salt divided
- black pepper to taste
- 1½ pounds ground turkey
- 1 Tablespoon tomato paste
- 3 garlic minced, cloves
- 1½ Tablespoons chili powder
- ½ Tablespoon oregano dried
- 1 teaspoon cumin ground
- 1 (15-ounce) can black beans undrained
- 1 (15-ounce) can diced tomatoes fire roasted
- 1½ cups chicken broth or bone broth
- 1 cup pumpkin homemade or canned, puree
- ½ teaspoon ground cinnamon
- sour cream for serving, green onions chopped
- cilantro
- green onion
Instructions
- In a large sturdy pot, cook the onions, bell peppers, celery, and carrots over highheat. Add ½ tsp. of salt and sauté for approximately 10-15 minutes until theybecome tender.
- Take the vegetables out of the pan and set aside, then proceed to brown themeat. Sprinkle the meat with 1/2 tablespoon of salt and crumble it as you cook.
- Once the meat is fully cooked, lower the heat to medium and mix it together withthe cooked vegetables. Incorporate the tomato paste, garlic, and spices, andcontinue sautéing for a few additional minutes.
- Add the black beans, diced tomatoes, bone broth, pureed pumpkin, and cinnamoninto the mixture. Thoroughly combine the ingredients and let them simmer for aminimum of 15 minutes or until you are prepared to enjoy your meal! Serve with adollop of sour cream to make it extra delicious!
Notes
- Storage
- Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave in small portions, stirring until heated through. Freezing: Once the chili has cooled to room temperature, portion it into freezer bags or a freezer-safe container, leaving a bit of room at the top for expansion. Freeze for up to 3 months. Let it defrost in the refrigerator before reheating it on the stovetop or in the microwave. Taste-test the soup before serving, just in case you need to add any more seasonings. You can add broth to it if you need to thin it out a bit.
- Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave in small portions, stirring until heated through.
- Freezing: Once the chili has cooled to room temperature, portion it into freezer bags or a freezer-safe container, leaving a bit of room at the top for expansion. Freeze for up to 3 months. Let it defrost in the refrigerator before reheating it on the stovetop or in the microwave. Taste-test the soup before serving, just in case you need to add any more seasonings. You can add broth to it if you need to thin it out a bit.
Genuine Reviews
User Reviews
Overall Rating
4
4 reviews
Good
Other Recipes
You'll Also Love
