This autumn favorite is loaded with healthy ingredients and big bold flavors. Comforting, cozy and deliciously savory!
Pumpkin Chili
Yields: 16 NUMS
1 NUM = 1/2 cup chili
Multiply per your NUM serving size
Ingredients:
- 2 T. EVOO
- 1 onion, diced
- 7 cloves garlic, chopped
- 1 tsp sugar
- 1 TB chili powder
- 1 TB ground cumin
- 1 tsp pumpkin pie spice
- 2 tsp oregano
- 2 tsp ground coriander
- 1 lb ground turkey
- 3 TB tomato paste
- 2 green + 1 orange/yellow bell pepper, seeded and chopped
- 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
- 3 cups low sodium chicken or turkey broth
- 2 (14 oz each) cans low sodium black beans, rinsed well and drained
- 1/2 cup pure pumpkin puree
- kosher salt and freshly ground black pepper
- shredded cheddar cheese for topping, optional
Preparation:
- In a large heavy pot or Dutch oven, heat EVOO until hot. Add onion and garlic, stirring until fragrant, about 30 seconds.
- Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
- Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When the turkey is cooked through, add tomato paste and stir 30 seconds.
- Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
- Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 minutes or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.
Enjoy!
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