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Love, Pasta, and a Tool Belt

making crafty delicious

October 22, 2015 By Emily 1 Comment

Pumpkin Turkey Chili

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It’s Jessica from Together as Family. I’m back again with a fun twist on the classic chili with this Pumpkin Turkey Chili

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.

PUMPKIN TURKEY CHILI

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.

Author: Emily
Ingredients
  • 1 tablespoon olive oil
  • 1.25 lbs ground turkey
  • 1 yellow pepper, diced
  • 1 onion, diced
  • 1/2 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
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
Instructions
  1. In a large soup pot, heat oil over medium-high heat.
  2. Add in the ground turkey, diced bell pepper, onion, and 1/2 teaspoon salt.
  3. Break up the turkey into crumbles.
  4. Cook until vegetables are tender and turkey is no longer pink.
  5. Add in the remaining ingredients and stir together.
  6. Bring to a boil and then reduce heat to medium and let simmer for 30-60 minutes.
  7. You can also make this in the crock pot. After cooking the turkey, bell peppers, onion, and 1/2 teaspoon salt, transfer it to your slow cooker and add the remaining ingredients and let cook on low for 4-5 hours.
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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!

Please welcome my contributor Jessica as she shares this delicious fall recipe for Pumpkin Turkey Chili- Love, Pasta and a Tool Belt | fall recipes | recipe ideas | soup | crockpot |
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Pumpkin Turkey Chili

Ingredients

  • 1 tablespoon olive oil
  • 1.25 lbs ground turkey
  • 1 yellow pepper diced
  • 1 onion diced
  • 1/2 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
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt

Instructions

  1. In a large soup pot, heat oil over medium-high heat.
  2. Add in the ground turkey, diced bell pepper, onion, and 1/2 teaspoon salt.
  3. Break up the turkey into crumbles.
  4. Cook until vegetables are tender and turkey is no longer pink.
  5. Add in the remaining ingredients and stir together.
  6. Bring to a boil and then reduce heat to medium and let simmer for 30-60 minutes.
  7. You can also make this in the crock pot. After cooking the turkey, bell peppers, onion, and 1/2 teaspoon salt, transfer it to your slow cooker and add the remaining ingredients and let cook on low for 4-5 hours.
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Filed Under: Contributor Posts, Crock Pot Recipes, Dinner Recipes, Fall, Recipes, Soup Tagged With: chili, pumpkin, Recipes, Turkey

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  1. The Wednesday Round Up #99 - Love, Pasta, and a Tool Belt says:
    October 27, 2015 at 11:01 pm

    […] Pumpkin Turkey Chili from my contributor Jessica […]

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Welcome!

Hey, I'm Emily and welcome to Love, Pasta and a Tool Belt!

I love to create delicious recipes and fun craft and DIY projects. My blog is where I blend it all together to make life delicious for you! I'm a wife, new mama, pasta lover, tv junkie, and a DIY addict.

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