Pumpkin Turkey Chili Recipes

PUMPKIN TURKEY CHILI

Steps:

• In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink, breaking turkey into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until chili reaches desired thickness.

PUMPKIN TURKEY CHILI

Steps:

• Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.
• Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.
• Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
• Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
• Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir.
• Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.
• Right before serving, add the spinach and mix throughout.
• Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.

SLOW COOKER PUMPKIN TURKEY CHILI

Steps:

• Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.
• Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

TURKEY PUMPKIN CHILI

Steps:

• Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.
• Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.
• Ladle chili evenly into bowls, and top with desired toppings.

PUMPKIN TURKEY CHILI

Steps:

• Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

AUTUMN PUMPKIN CHILI

Steps:

• In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.