Chili is my main dish of choice for Super Bowl eats. It’s easy to take down a bowl on the couch, it’s warm and filling! My favorite chili recipe is this simple Turkey Pumpkin Chili. I started making it during the Pandemic, when I realized I had an embarrassing amount of organic canned pumpkin in my pantry leftover from Thanksgivings past.
Pumpkin adds a little sweetness to this Turkey Pumpkin Chili, a healthy dose of beta carotene and extra fiber. You can substitute mashed or canned sweet potato for the pumpkin, which I also do regularly.
Top this Turkey Pumpkin Chili with classic chili toppings before serving. I like my Turkey Pumpkin Chili with crushed wholegrain tortilla chips, avocado and a squeeze of lime.
Turkey Pumpkin Chili
Pumpkin adds a little sweetness to this Turkey Pumpkin Chili, and a healthy dose of beta carotene and extra fiber. You can substitute mashed or canned sweet potato for the pumpkin in this recipe.
Ingredients
- Ground turkey breast - 2 lbs
- Red onion - 1 medium, chopped
- Bell peppers (red, orange, green or a combo) - 2 peppers, diced
- Unsweetened Pumpkin Puree - 15 oz can
- Diced Tomatoes - 15.4 oz. can
- Tomato sauce - 15.4 oz. can
- Olive oil - 1 Tbs.
- Chili powder - 1 Tbs.
- Cumin - 1 tsp.
- Kosher Salt - 1 tsp.
- Fresh-ground black pepper - to taste
Instructions
1. Heat olive oil in a large dutch oven over medium-high heat. Sauté diced onions and bell peppers until slightly soft. If they stick at all add a splash of water to the pan.
2. Add ground turkey and cook, crumbling turkey with a large wooden spoon. Once turkey is cooked and no longer pink, add the chili powder, cumin, salt and pepper to the meat to season. Add the pumpkin, diced tomatoes and tomato sauce. Reduce heat and simmer for about 10 minutes. Taste and add additional salt and pepper if necessary.
