Pumpkin Turkey Chili

Pumpkin Turkey Chili
Photo and Recipe From Alicia Conti of Bakeaholic Blog



  1. In large pot on medium-low, sauté diced onion and garlic in olive oil until onion is translucent – about 5 minutes.
  2. Add the ground turkey and continue to sauté until almost completely cooked – another 5-7 minutes.
  3. Chop up all remaining vegetables and add to the pot.
  4. In a blender, add the cans of tomato and pulse until slightly blended. Pour into pot, and turn up to medium heat.
  5. Add the rinsed and drained can of black beans (can also use kidney)
  6. Add two cups of pumpkin puree and stir to incorporate.
  7. Add as much spice as you like, I like a spicier chili, but you can add more cinnamon and nutmeg to even it out. The cumin adds a deeper flavour, and the cinnamon actually brings out the chili spice – Don’t worry about it actually tasting like cinnamon, just a couple dashes will do.
  8. Turn chili to medium-low, and let simmer for an hour or so, until the vegetables are tender.

 Optional: Serve with sour cream, diced avocado, and chopped green onions.

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