Turkey Pumpkin Chili Recipe — A quick and healthy dinner just in time for fall! Just don’t forget the cornbread!
This post is sponsored by Incredible Foods. All thoughts and opinions are my own.
Forgive me summer for I have sinned.
I traded in my sandy beaches for apple orchards. Cups of sangria for cans of pumpkin.
…Okay so maybe I didn’t ditch the sangria, but I definitely bought my first can of pumpkin. We’ve officially reached pumpkageddon ’16 people.
While everyone is getting their chunky scarfs and flannels up in a bunch about PSL’s, I’m going team savory on you again after my savory oat escapade earlier this year. Once you go savory, you never go back. Somehow that’s not nearly as catchy…
If you’ve ever taken a spoonful of pumpkin to the face straight outta
Compton the can, you’d realize that it doesn’t actually taste anything like the pies, cookies, lattes, or even the dang lip balms that makes this fall favorite Queen Bey of the gourds every flippin’ year.
So really, savory pumpkin recipes are the way to go, especially when there’s such a thing as chili in existence.
I just love chili.
To me, it is the meatloaf of the soup world. Comforting. Classic. And stick to yo ribs satisfying, unlike brothy soups that are as filling as a snack size bag of potato chips. Seriously, you’re a tease and unsatisfying.
I even made this one 100% pumpkin-ified, aka without tomatoes to truly give all the reigns over to this fall fruit in all it’s orange-filled glory.
Just don’t forget to serve it with cornbread, or it will go full out diva on you, and refuse to be eaten for the rest of the season. Celebrities and their crazy demands, I tell ya…
- 1 teaspoon olive oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 pound lean ground turkey
- 1 red bell pepper, chopped
- 1 jalapeno pepper, deseeded and chopped
- 2½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15 ounce) can pumpkin puree
- 2½ cups chicken stock
- 1 cup frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- Heat oil in a large pot over medium heat.
- Add onions and garlic, and cook for 1-2 minutes until fragrant.
- Add ground turkey, and cook until browned.
- Add spices, and cook an additional 30 seconds.
- Pour in pumpkin puree and chicken stock, and stir to combine.
- Bring to a boil, then reduce to a simmer for 5 minutes.
- Add corn and black beans, cooking an additional 5 minutes.
- Remove from heat, and serve.
And if you know me at all, I live and breathe the words, “a meal’s not complete without something sweet!”
But most of the time, a piece of fruit or one bite of something is enough to get my sweet fix. I always make other people order dessert just so I can take a bite and be done with it. Ruthless.
Which is why these perfectly free bites were practically made for me.
I first discovered these gems at the Gluten Free Expo, where I took over their food truck, and made myself at home devouring these salted caramel bites as I “helped” hand them out to fellow expo goers. (you can check out the photo that made their Facebook page on Instagram!)
They come in three other flavors (chocolate, cherry, and blueberry), but when they reached out to partner up, I knew just the one’s I wanted to add to this meal.
So I guess you can’t have pumpkin entirely without something sweet. Salted caramel and vanilla? Can you say bomb-diggity match.com?
P.S is it just me,or do they look just like little donut holes?
I like that they are the perfect little bite for those like me, and just need a lil somethin’ somethin’ to cure your sweet tooth. Not to mention free of the 8 most common allergens, so I can share them with just about anyone.
…if you know I was in to such a thing like that 😉
Hover over image to pin for later!
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Make it a great day!
Are you ready for pumpkin season yet?
Chili or soup?