With the cooler weather creeping up on us, it's time to bring back the comfort foods and dust off those crockpots! Chili is a tried-and-true staple in my home but adding pumpkin takes this recipe to an entirely new level. It not only spices up the traditional chili, but it adds nutritional benefits as well (a total win-win!!). Don’t be alarmed, pumpkin adds just the right amount of autumnal flair a fall dish needs in addition to acting as a thickening agent for the chili. Making this dish perfect for family get-togethers, football watch parties, or even a cozy fall night at home. No one will be able to resist the heartiness and comforting taste of this pumpkin chili!

Pumpkins are so much more than decorations and jack-o-lanterns, they offer a wide variety of vitamins and minerals our bodies need to thrive. Pumpkins are packed with the following:

Vitamin A: Supports our vision and immune system
Vitamin C: Strengthens our immune response
Vitamin E: Protects our cells and enhances the immune system
Potassium: Great for heart health
Fiber: Keeps us feeling fuller for longer

This is your chance to get creative! Feel free to add whichever spices or veggies your heart desires. You can easily substitute the turkey for any meat you prefer such as ground beef, ground chicken, ground pork, or an impossible meat alternative. This recipe can also be easily made gluten or dairy free depending on the ingredients you use. Make this chili your own as it is easily customizable and will be enjoyed by all!

Ingredients:

1 tablespoon extra-virgin olive oil
1 small yellow onion (diced)
2 red bell peppers (diced)
1 green bell peppers (diced)
3 cloves of minced garlic (1 tablespoon)
2 pounds of ground turkey
1; 15 oz can of reduced sodium pinto beans (drained and rinsed)
1; 15 oz can of pumpkin purée
1; 15 oz can tomato sauce
1; 15 oz can fire-roasted diced tomatoes (with juice)
1 ½ cups low-sodium broth (chicken, vegetable, or water)
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon chili powder
1 ½ teaspoons chipotle chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Topping Ideas:

Jalapeno
Avocado
Cilantro
Red onion
Sour cream or plain Greek yogurt
Tortilla strips
Shredded cheese

Instructions:

Heat the oil in a large soup pot (can use a Dutch oven, crockpot, etc.) over medium heat.
Add the diced onion, red and green bell peppers, and minced garlic. Sauté́ for 5 to 7 minutes, until soft.
Add the ground turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stir often to break up the chunks.
Add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg once the meat has browned. Continue to stir and cook until fragrant (about 30 seconds).
Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup of broth (or water). Bring to a gentle simmer.
Let simmer, uncovered, until the chili thickens, about 30 minutes, stir often to prevent the chili from sticking to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
Taste and adjust the seasonings as desired. Serve hot with the toppings of your choosing.