pumpkin chili
Servings: 6
A delicious chili recipe with a secret ingredient…pumpkin! While there is canned pumpkin in this recipe, the pumpkin flavor is mild, but it adds so much body to the recipe.
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 1 bell pepper
- 1 clove garlic
- 1 pound ground turkey
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 can black beans 15 ounces, drained
- 1 can diced tomatoes 14.5 ounces
- 1 can pumpkin
- 1 lime zest + juice
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Sauté 1/2 yellow chopped onion, 1 chopped bell pepper, and 1 minced garlic clove until tender.
- Stir in 1 pound ground turkey or chicken and 3 tablespoons chili powder and 1 teaspoon cumin; cook until evenly browned.
- Add 1 can black beans, 1 can (14.5 ounces) diced tomatoes, and 1 can pumpkin puree. Using the can from the pumpkin puree, add two cans (about 4 cups) of water to the chili mixture. Season to taste with salt and pepper.
- Reduce heat to low, cover, and simmer for a minimum of 20 minutes to allow the flavors to develop and up to 8 hours adding more liquid as needed.
- Just before serving, add the juice and zest from 1 lime and serve topped with cheddar cheese, cilantro, and sour cream.
SERVING SUGGESTIONS
- Serve with cornbread and simple green salad.
SWAP SUGGESTIONS
- Pumpkin: You can omit the pumpkin and add another can of black beans.
- Protein: Swap the ground turkey for ground beef or chicken.
- Beans: Swap black beans for kidney beans.
WEEKEND PREP / MAKE AHEAD
- Chili can be make in advanced, cooled completely and then stored in an airtight container or freezer bag in the freezer for up to 3 months.
Nutrition
Calories: 197kcal | Carbohydrates: 18g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 113mg | Potassium: 653mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1933IU | Vitamin C: 36mg | Calcium: 59mg | Iron: 3mg