This is my new favorite chili recipe, above and beyond what I have experienced before. Creamy and delicious doesn’t cover it. You MUST try this recipe. And of course, all about the pumpkin continues… its only October 6th for Pete’s sake.
My next go at this will be with a can of butternut squash puree. Also, if you lack the vegetable broth, you can sub in chicken broth or water. And lastly, any beans will do, black, kidney, etc. although I highly recommend the white beans.
- 2 tbs olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 jalapenos, seeded & minced
- 2 cloves garlic, minced
- 1 lb ground turkey
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can pumpkin puree
- 1 cup vegetable broth
- 1 tbs chili powder
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1 (15 oz) can Great Northern beans
In a large pot, heat the olive oil on medium high. Add in the onion, bell pepper, jalapenos and garlic. Cook for 5 minutes, stirring constantly.
Next, add the turkey and using a wooden spoon, break up the meat until no longer pink.
At this point, add in the tomatoes, pumpkin, broth, chili powder, cumin, salt and ground pepper to taste. Bring to a boil, then reduce heat to a simmer, add the beans, cover pot and cook for 30 minutes – stirring occassionaly.
Yields 4-6 servings.
Serve with rice or quinoa. Top with sliced avocado, shredded cheese and/or yogurt.