Turkey Pumpkin Chili

Turkey Pumpkin Chili | Pale YellowThere are few things that scream fall more than a big pot of chili bubbling away on the stove top.  The smells are fantastic; spices and roasting vegetables cooking together to make the apartment smell like a nice, big hug.

Turkey Pumpkin Chili | Pale YellowWork is busy and I find myself getting home much later than I am used to.  It is so comforting to know I just need to microwave a bowl of healthful, hearty, and delicious chili and dinner is made.

Turkey Pumpkin Chili | Pale YellowThe ingredient list may seem daunting, but most of the spices/herbs are things you have in your cupboard.  If you don’t have a specific item, oh well, substitute it with something you do have!  This is not a recipe to go buy one dried herb because it’s not in your collection.  However, don’t skip the cumin, cumin is the best!

Turkey Pumpkin Chili | Pale YellowAnything you can eat and enjoy for a week is a winner in my book.  I made the chili on Saturday and had my last little bowl a week later. The vegetables add flavor and fiber, while the beans bulk up the chili.  The ground turkey gives meatiness and satisfaction in every bite.  If I didn’t tell you there was pumpkin in the chili you would never know; the pumpkin makes the chili rich and creamy.  There is a little spice from the chilies and pepper, which is how I like it.  This chili is on the mild side, so dial up the spice to fit your taste.  If I can enjoy the chili for a week straight, I’m sure you’ll enjoy it too!

Turkey Pumpkin Chili | Pale YellowOne Year Ago – Pumpkintini

Print the Recipe!

Turkey Pumpkin Chili
Adapted from Brooklyn Farm Girl
Yield – 6-9 servings

2 tablespoons olive oil
1 yellow onion
1 red pepper
1 green pepper
3 cloves garlic
generous pinch of salt
generous amount of fresh cracked black pepper
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried basil
1 pound ground turkey
1 (14 ounce) can black beans, low sodium
1 (14 ounce) can kidney beans, low sodium
1 (15 ounce) can pumpkin puree
1 (14 ounce) can diced tomatoes, low sodium
1 (14 ounce) can tomato sauce
1 (15 ounce) can chicken broth
1 (10 ounce) box of frozen corn
1 (4 ounce) can diced green chiles

  1. In a large pot heat the olive oil on medium heat.
  2. Chop the onion into a rough dice, add to the pot.  Repeat with the peppers.
  3. Stir and cook until the vegetables are soft and the onion is lightly caramelized.
  4. Finely chop the garlic and add to the pot.
  5. Add a generous amount of salt, several pinches.  Vegetables need salt and the seasoning should be added in the beginning.  Also add a generous amount of pepper.  Add the oregano, chili powder, cumin, basil, and thyme.  Stir into the vegetables and allow the spices & herbs to toast slightly.  Honesty you can add whatever combination you prefer, if you like spice, add more!
  6. Add in the ground turkey and stir and cook until the meat is cooked through.
  7. Get your can opener ready!  Drain and rinse both cans of beans before adding to the pot.  Stir in the pumpkin, diced tomatoes, tomato sauce, broth, corn, and chiles.
  8. Mix everything together and turn the flame to low.  Allow the chili to cook for at least an hour, I cooked mine for about 2 hours.  Stir occasionally.
  9. Serve with cheese, tortilla, or whatever your heart desires!Turkey Pumpkin Chili | Pale Yellow
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4 Comments

Filed under Savory

4 responses to “Turkey Pumpkin Chili

  1. Angela

    I loooove chili, so I like the new idea of adding pumpkin!

  2. I’ve looked at the first couple of pages of your blog and decided it would be WAY too dangerous for my diet to subscribe to it :-) This recipe looks like a keeper, though. Thanks.

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