This turkey pumpkin chili made with canned pumpkin, kale, healthy lean protein, and many other nutritious ingredients is a favorite among my friends and clients. This super flavorful recipe combines two fall loves: comfort food and pumpkin.
4.5cupsblack beansor other beans, about 3 cans total
10cupskalewashed and chopped
Instructions
In a large pot, add a little olive oil, then brown the ground turkey with a bit of the salt. (Optional: you can drain off some of the fat once cooked.) Add the onion and cook about 3 minutes, or until fragrant. (Can also add chopped kale stems here if desired.)
Add the minced garlic, tomato paste, and all the spices (salt, pepper, smoked paprika, cumin, chili powder, cayenne powder, cinnamon) and stir well. Cook about 1 minute to integrate the spices.
Add the pumpkin puree, tomatoes, and beans. Stir well and bring to a light boil.
Reduce to a simmer and cover. Cook covered for 45 minutes or up to 2 hours.
In the last 10 minutes of cooking, stir in the kale.
Serve as is or top with desired toppings. I like Greek yogurt, avocado, and cilantro!
Notes
This recipe makes approximately 8 15-oz servings (which is one standard salsa jar!).Save money when making pumpkin chili by making your own pumpkin puree and using cooked dried beans instead of canned.Store leftovers in the freezer for up to three months or in the fridge for up to seven days. Reheat on top of the stove.Feel free to change up the ingredients to fit your diet and preferences.Don't forget to add your favorite chili toppings!