It’s fall so please give me all things pumpkin! This one is a little twist on traditional chili and it’s a creamier texture.
It is not over pumpkin tasting as much as you would think. Bonus it is still freezer friendly in mason jars for a quick last-minute meal!
Ingredients:
2 TBSP olive oil
1 small onion, diced
1 small jalapeno
3 cloves minced garlic
1 pound ground turkey/beef
3 cups chicken broth
1 15 OZ can pumpkin puree
I can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 14 OZ can of HOT diced tomatoes with chilies
1 6 OZ can of tomato paste
2 TSP cumin
2 TSP pumpkin pie spice
2 TSP salt
1 TSP pepper
Pinch of cayenne pepper
Instructions:
- In a Large Stock Pot or Dutch Oven add olive oil, onion and jalapeno sauté until soft, about 3 minutes then add garlic and ground turkey.
- Continue to break the ground turkey up in fully cooked
- Add 3 cups of chicken broth
- Reduce heat to medium and add pumpkin, beans, diced tomatoes and tomato paste, then add dry spices
- Stir until combined once boiling reduce heat to low and simmer for 30 minutes.
- Sprinkle with cheese, add a dollop of sour cream and chopped green onions.
- Enjoy!
