Easy Pumpkin Chili

This easy chili recipe can be simmered over the stove or cooked for hours in a crockpot, but either way, it is packed with favorite winter flavors. I used turkey, pumpkin, kidney & black beans, onion, and jalapeno, but feel free to add more veggies or make substitutions as you see fit! The recipe makes enough for leftovers, too 😊

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Ingredients:

1 lb. Lean ground turkey (I use 93/7)

1 small Onion, diced

1 large Jalapeno, deseeded and diced

1 large Green pepper, diced

4 cloves Garlic, minced

15 oz Pumpkin puree

15 oz Black beans, drained and rinsed (I use the salt free canned beans)

15 oz Kidney beans, drained and rinsed (I used the salt free canned beans)

14 oz Canned diced tomatoes (no salt added if possible)

6 oz Tomato paste

2 tbsp Chili powder

2 tbsp Cumin

2 tsp Smoked paprika

1 tbsp Pumpkin pie spice

1 tsp Pepper

½ tsp Cayenne pepper (adds more heat; optional)

2 cups Low sodium chicken broth

Directions:

1. Over medium-high heat, brown ground turkey in a large saucepan. Once a little pink remains, add in the onion, jalapeno, green pepper, and garlic. Stir in and cook until no pink remains.

2. Add in pumpkin, beans, tomatoes, tomato paste, spices, and chicken broth. Stir until well combined.

3. Turn heat to medium-low. Cover and let simmer for 20-30 minutes. If using a slow cooker, complete steps 1 & 2, then transfer the chili mixture to the slow cooker and turn on low for 6-8 hours or high for 3-4 hours.

4. Serve warm and with toppings of your choice!

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Servings: 8

Serving Size: 1 serving (324g)