Let me guess, you’re thinking, “Uhmm, turkey and pumpkin? What does THAT taste like?” I’ll tell you by spelling it out…d-e-l-i-c-i-o-u-s! If you like soups (especially chili) and fall weather, this recipe has your name on it. That’s why on chilly autumn days when the leaves are swirling and the temperature has taken a nose dive, why not warm up with a steaming bowl of chili. And this one is the perfect meal whether for lunch or dinner. Serve it alongside fresh cut-up fruit and cornbread or muffins and you’ve got a meal everyone will want again and again. Cook in a crockpot or in a big pot on the stove and fill your home with divine scents of fragrant savory and sweet spices drifting throughout.
This healthy triple bean pumpkin chili practically bursts with tantalizing flavors that give off hints of cinnamon, chili powder, and cloves. Best of all, is the addition of canned puree pumpkin creating a creamy texture plus just think of all the vitamins A and C you’ll be devouring.
I used lean ground turkey but you can also substitute ground chicken or extra lean ground beef. What can I say about the triple beans I used – black, dark red kidney and great northern – except they only add to the powerhouse of protein and fiber this special chili provides. Make it tonight or this weekend or whenever you get a hankering for a bowl of great tasting chili.
Triple Bean Pumpkin Turkey Chile
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 1 large red bell pepper diced
- 2 cloves garlic minced
- 1 pound extra lean ground turkey (chicken or extra lean ground beef can be substituted)
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons cumin
- ¼ teaspoon red cayenne pepper
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15 oz.) canned pumpkin puree
- 1 cup of low sodium chicken broth
- 1 (28 oz.) canned diced petite tomatoes (I used fire roasted for an extra kick)
- 1 (8 oz.) can of tomato sauce
- 1 (6 oz.) can of tomato paste
- 1 (15 oz.) can black beans
- 1 (15 oz.) can dark red kidney beans
- 1 (15 oz.) can great northern beans
Instructions
- In a large pot set over medium-high heat, add olive oil. Once oil is hot, add in onion and red bell pepper. Stir and cook 3-4 minutes until tender. Add garlic and cook until fragrant, about 1 minute.
- Add turkey and cook until brown; then add in all of the spices – chili powder, cumin, red cayenne pepper, cinnamon, cloves, salt, and pepper. Stir to combine.
- At this point, if you want to use a slow cooker, transfer all items to it.
- Add in the pumpkin puree, chicken broth, diced petite tomatoes, tomato sauce, tomato paste and all of the beans.
- If cooking on the stovetop, bring to a simmer and then reduce heat to medium-low and cook for 1 hour. If using a crock pot, cover and cook for 6-7 hours on low or 2-3 hours on high.
- Remove from heat and serve as is or garnish with cilantro, Greek yogurt, cheddar cheese, or cubed/sliced avocado.
Notes
