Fall is my favorite time of year; the leaves are changing, the air is crisp, and the season of comfort food is here! This healthy recipe is my favorite twist on a classic beef chili recipe. I replace the beef with lean ground turkey and incorporate puréed pumpkin for all of its amazing health benefits. It's great for dinners and make-ahead lunches. It's also always a big hit on football Sundays around here.
When most people think "pumpkin," they automatically think of the pumpkin spice explosion that has taken over our coffee shops, grocery stores, and breweries, BUT the truth is, the popular Autumn squash has so much more to offer than all of the sickly sweet, sugary treats that have become synonymous with pumpkin season. Pumpkin is actually a nutrient-dense superfood, and can be prepared so many different ways; both savory and sweet. Pumpkin is stocked with vitamins, fiber, and antioxidents. It has the power to regulate blood pressure, reduce risk for cancer, combat diabetes, and protect your immune system.
Simple and wholesome ingredients combined with spices that pack a punch of flavor make this my favorite chili! If you're averse to spicy foods, replace the 2 jalapenos with 1 green bell pepper.
A touch of cinnamon combined with the traditional chili spices adds a warm flavor that compliments the nutty flavor that the pumpkin puree gives the chili. Did I mention that I love my chili spicy? Haha, this mix of spices didn't disappoint!
Ingredients:
2 tablespoons extra virgin olive oil
1 medium onion chopped
3 cloves garlic chopped
2 jalapenos seeded and chopped
1 red bell pepper seeded and chopped
1 lb lean ground turkey
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper ( 1/4 tsp for less heat)
1/4 teaspoon cinnamon
14 oz can of organic diced tomatoes
4 oz can of oragnic green chilis (omit for less heat)
2 cups pumpkin purée (or 1 15 oz can organic pumpkin purée- NOT PUMPKIN PIE FILLING)
2 cups organic chicken broth
1 can organic black beans
1 can organic kidney beans
salt/pepper to taste
Directions:
Heat EVOO in heavy-bottomed pot or dutch oven
Sauté garlic, onion and peppers in EVOO, stirring frequently, until vegetables are tender and fragrant
Add ground turkey and seasonings, and cook over medium heat until turkey is evenly browned
Stir in the tomatoes, chilis, pumpkin purée, broth and beans.
Salt and pepper to taste
Cover and simmer on low heat for 30 minutes stirring occassionally
Serve with some of your favorite fixings!