I’m beginning to think someone pressed the fast forward button on my life. I’m in a constant forward moving motion, and relaxation and rest are only a fond, and distant memory that I hope to relive one day very soon. Alas, it will probably be a while before I locate the pause button, but in the mean time, snuggling up with a steaming hot bowl of pumpkin chili for 5 wonderful seconds before my children are calling for me, or someone needs something, will have to do!
Pumpkin Turkey Chili is the epitome of fall. It is everything comforting about the season all rolled into one. With warm spices, sweet pumpkin, and hearty meat and beans, you really couldn’t ask for a more perfect fall meal. Paired with whole wheat cornbread, this chili is sure to be loved by all!
Pumpkin Turkey Chili
Adapted from SkinnyTaste
Yields 8 Servings
2 Pounds Lean Ground Turkey
1 Medium Onion, Diced
4 Cloves Garlic, Minced
3 Teaspoons Chili Powder
3 Teaspoons Cumin
1 1/2 Teaspoons Oregano
1/2 Teaspoon Black Pepper
2 Bay Leaves
2 (15 ounce) Cans White Northern Beans, Drained
1 (15 ounce) Can Pure Pumpkin Puree
1 (4.5 ounce) Can Chopped Green Chilies
2 Cups (Reduced Sodium) Chicken Broth
In a large pot, add in turkey and onions, and cook over medium high heat until meat is browned through, and onion are mostly soft. Add in garlic, and continue to cook for 1-2 minutes. Add in remaining ingredients, and stir to combine. Cover and simmer on low heat for 3-4 hours, stirring occasionally. Remove bay leaves before serving. Serve and enjoy!