Hey! 🙂 It’s Jessica from Together as Family. I’m back again with a fun twist on the classic chili with this Pumpkin Turkey Chili
I am in full-blown pumpkin & apple mode. I mean, literally everything. Dinner, treats, candles, room fresheners, door mats, cookies, and even my car air freshener is pumpkin spice. Which by the way, have you guys seen that in stores? It’s one of those vent clip plug-ins and I just love it! Makes my car smell like pumpkin pie—-> could there be anything better than that?! Although my husband got in the car and said, “why does it smell like cupcakes in here?” Some people just don’t appreciate pumpkin everything like I do 🙂
This Pumpkin Turkey Chili is everything you’d expect from a big, warm, hearty bowl of chili; seasoned meat, loaded with tomato & beans + a can of pumpkin! The pumpkin is not really expected, but it should be. Adding the can of pumpkin not only makes it totally fall appropriate, but it provides a creaminess and richness to the chili. It’s really really good. Just like pumpkin baked goods, this pumpkin chili is even better the next day. We loved eating it with a scoop of sour cream and some green onions.
I love serving this chili for dinner on a cold night because not only is it the best comfort food but it has ground turkey (much healthier than ground beef) and an entire can of pumpkin. Which means that you are getting plenty of fiber and nutrients from the canned pumpkin. And your kids will not even know it. Yay! Mine for sure did not know it because they were too busy complaining about “all the beans”. They don’t like beans, which stinks for them because beans are one of my favorites to cook with.
- 1 tablespoon olive oil
- 1.25 lbs ground turkey
- 1 yellow pepper, diced
- 1 onion, diced
- ½ teaspoon salt
- 1 can (14.5 oz) beef broth
- 1 can (14.5 oz) petite diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chili beans, lightly drained
- 1 can (15 oz) canned pumpkin
- 2 teaspoons dried parsley
- 2 teaspoons chili powder
- 1½ teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- In a large soup pot, heat oil over medium-high heat.
- Add in the ground turkey, diced bell pepper, onion, and ½ teaspoon salt.
- Break up the turkey into crumbles.
- Cook until vegetables are tender and turkey is no longer pink.
- Add in the remaining ingredients and stir together.
- Bring to a boil and then reduce heat to medium and let simmer for 30-60 minutes.
- You can also make this in the crock pot. After cooking the turkey, bell peppers, onion, and ½ teaspoon salt, transfer it to your slow cooker and add the remaining ingredients and let cook on low for 4-5 hours.
I hope you are enjoying this beautiful Fall weather! It’s my favorite time of the year. Hopefully you get the chance to try this chili. You’ll be pleasantly surprised with how good it is. Promise 🙂 Come join me on Facebook and get a behind the scenes look at the blog on Instagram. We’d love to have you all.
See you next time!