Description
This pumpkin chili is different but so delicious and really easy to make! It brings a perfect little twist to a classic chili.
Ingredients
Scale
- 2 lb. ground turkey
- 1 tbsp. avocado oil (optional for browning the meat)
- 1 cup diced bell pepper (1 pepper)
- 1 cup onion, diced
- 1–2 cloves garlic, minced
- 2 Tbsp. pumpkin pie spice
- 1 Tbsp. ground chili powder
- 1 Tbsp. ground cumin
- 1 tsp. paprika
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 1 15-oz. can pumpkin (just pumpkin)
- 1 28-oz. can crushed tomatoes
- 2 cups vegetable broth
Instructions
- Dice the onion and the bell pepper. Mince the garlic.
- Heat a large stock pot or Dutch oven over medium-high heat. Add the oil to keep the meat from sticking to the pan, if needed. Brown the ground turkey for about 7-10 minutes, until no longer pink.
- Add the onion and bell pepper to the meat and cook it until tender, about 3-5 minutes. The, add the garlic for another minute.
- Stir in the spices and cook another 1-2 minutes, until fragrant.
- Add the tomatoes and pumpkin to the chili. Bring it to a boil and simmer it for 10-15 minutes.
Notes
- Serve with your favorite toppings: avocado, sour cream, cheese, banana peppers or jalapeno peppers, etc.. Use non-dairy sour cream or cheese if eating dairy free.
- Make some gluten free cornbread as a side dish for the chili. I love to serve that with a little whipped butter with some cinnamon and honey.
- If you want to make this chili vegan or vegetarian, skip the meat and add in 2 cans of beans instead.