While pumpkin is predominantly used in dessert dishes, it can also be used to make some delicious savory dishes. Pumpkin is actually really good for you, so, by using it in dishes that aren’t overloaded with sugar you can get some great health benefits from it. It can boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. So, while the past couple of weeks I have brought you pumpkin desserts this week I am bringing you a pumpkin dish that is perfect for the cold days ahead… a Turkey Pumpkin Chili.
As with most chili’s this one is cooked in just one pot and takes minutes to prepare. I started out by sautéing onions and then adding in the ground turkey and spices. Once the meat was browned, I added in the beans, pumpkin, water and chicken broth and continued to cook it until it was thickened.
And enjoyed it with a dollop of sour cream and hot sauce on top.
Turkey Pumpkin Chili
Ingredients:
2 tablespoons olive oil
1 small onion, chopped
1 lb. 93% lean ground turkey
1 tablespoon plus 1 teaspoon ground coriander
2 1/2 teaspoons smoked paprika
1 1/2 teaspoons Kosher salt
1 15oz. cans cannellini beans, drained and rinsed
1 15oz. can pumpkin
1 14.5oz. can chicken broth
1 3/4 cups water
Hot sauce, sour cream and scallions for topping
Directions:
In a heavy-bottomed pot heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions are tender. Stir in the turkey, coriander, smoked paprika and salt, cook, stirring occasionally to break up the ground turkey, until the meat is browned.
Add in the beans, pumpkin, water and chicken broth to the turkey mixture. Cover the pot and bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, stirring often until everything is heated through and the chili begins to thicken, about 15 minutes.
Top with hot sauce, sour cream and/or scallions.
Recipe from Real Simple Turkey Pumpkin Chili
Bead Yarn & Spatula 