I never realized before how pumpkin puree makes for a perfect viscosity chili! I feel like I need to have even a small amount as the “secret ingredient” in any future chili I make for this reason. Maybe I will get a can and freeze it in tablespoon amounts to have on hand to grab from the freezer. You heard it here first, folks!
You can make this with any ground meat you choose, we just thought these flavor combos went well together! I topped mine with avocado, cilantro and coconut cream, the latter of which is a good option for those who opt out of dairy. Sour cream used to be my absolute FAVORITE, but since my Covid taste distortions started I can’t stand the stuff. Hopefully that gets better soon!
Turkey Pumpkin Chili
1 cup diced onion (about 1 medium onion)
1 tbsp olive oil
1 pound ground turkey
1/2 tsp dried thyme
2 cups pumpkin (or a 15 oz can)
1 15 oz can fire roasted tomatoes (don’t drain)
1 can black beans, rinsed and drained
1 can white northern beans, rinsed and drained
3 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/4 tsp all spice
1/4 tsp cinnamon
2 tbsp brown sugar
1 & 1/4 cup broth (I used homemade chicken broth)
Sautée 1/2 cup of the diced onion in the 1 tbsp of olive oil in a medium/large skillet over medium-high heat. Add the ground turkey and the 1/2 tsp thyme and cook, chopping up and stirring until browned.
Throw the other 1/2 cup of diced onion in the crock pot along with the rest of the ingredients. Add the cooked turkey mixture and stir.
Cook on low in a slow cooker (ours is 7 quart, that was plenty big enough) for 5-6 hours for the flavors to meld together, stirring occasionally.
Depending on the thickness you want, add more broth. This recipe makes about 4 adult servings
