This Turkey Pumpkin Chili is perfect for a cool evening! Chili flavors paired with pumpkin for a delicious, healthy twist on a classic!
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6People
Calories 239kcal
Author FoodFaithFitness
Ingredients
1 1/2TbspOlive oil,divided
1Red bell pepper,chopped
1/2CupOnion,diced
1/2CupCelery,thinly sliced
1TbspFresh garlic,minced
1Lb93% Lean ground turkey
2 1/2tspChile powder
2tspPaprika
2tspPumpkin pie spice
1 1/2tspGround cumin
1/4tspCayenne
1CupChicken broth
1Can Fire roasted diced tomatoes(14.5 oz)
1CanCrushed tomatoes(14.5 oz)
1CanDark red kidney beans,drained and rinsed (14oz) (leave out for paleo/whole30)
1CanPumpkin puree(14.5oz)
2TbspTomato paste
1tspSalt, or to taste
Pinch of pepper
2Bay leaves
1/4CupParsley,minced
Instructions
Heat 1 Tbsp of the oil in a large pan on medium high heat. Add in the pepper, onion, , celery and garlic and cook until they begin to soften, about 5 minutes.
Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any of the liquid.
Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
Add in the broth, fire roasted tomatoes, crushed tomatoes, beans, pumpkin puree , tomato paste, salt and pepper and stir until well combined. Then, bring to a boil.
Once boiling, stir in the bay leaves, turn the heat to medium low and cover the pan. Simmer for 30 minutes, stirring occasionally.
Once simmered, remove the bay leaves and stir in the parsley. Season to taste with more salt, if desired.