This isn’t your average chili recipe. The pumpkin takes it up a notch and I know what you’re thinking. Pumpkin… in my chili? But I’m here to tell you that yes, you most definitely want pumpkin in your chili. It takes the flavor from basic to absolutely delicious. After eating this pumpkin chili I don’t know if I ever want to go back to regular chili again.
If you’re a vegetarian or vegan, you can just replace the ground turkey in this recipe with another can of beans, your choice. I think kidney beans would add an extra yummy flavor. You can also play with the amount of cayenne you add to this chili. In this household we are pretty wimpy with spice, so I kept it pretty mild.
Let me know what you think!
Pumpkin Chili
The best ever pumpkin chili, because who says pumpkin is just for dessert?
Ingredients
- 1/2 C white onion, diced
- 1 pound ground turkey
- 1 1/2 C zucchini, diced
- 1 1/2 C baby bella mushrooms, diced
- 1 T garlic, minced
- 2 T cumin
- 1 1/2 T chili powder
- 1/2 ` T cayenne pepper
- 1 tsp pepper
- 1/2 tsp salt
- 1 T olive oil
- 1 can diced tomatoes 16 oz
- 1 can black beans, drained and rinsed 16 oz
- 1 can garbanzo beans, drained and rinsed 16 oz
- 1 can pumpkin puree 16 oz
Instructions
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Sautee onions in olive oil for five minutes on medium heat.
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Add in ground turkey and brown for five minutes.
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Add zucchini, mushrooms, and garlic and continue browning turkey for another five minutes.
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Add in remaining seasonings, tomatoes, beans, and pumpkin puree and simmer for 20 minutes.
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Serve topped with your favorites, including shredded cheese, sour cream, and avocado!
