Pumpkin Turkey Chili

This infinitely adaptable simple pumpkin chili recipe will keep you warm all winter long!

10 minutes

30 minutes

Difficulty

This is our estimate based on online research.
Calories:	150
Fat:	6 g
Carbohydrates:	10 g
Protein:	10 g
Calculated per serving.

by ACleanBake

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Serves: 12

Ingredients

1 cup 1 cup 1 cup Onion, chopped
.5 Tbsp .5 Tbsp .5 Tbsp Garlic, minced
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
1 lb 1 lb 1 lb Ground Turkey
.25 tsp .25 tsp .25 tsp Salt
.25 tsp .25 tsp .25 tsp Black Pepper
3 cup 3 cup 3 cup Diced Tomatoes, canned, crushed
1 cup 1 cup 1 cup Chicken Stock, free range, organic
15 fl oz 15 fl oz 15 fl oz Pumpkin Puree, (1 can)
2 tsp 2 tsp 2 tsp Smoked Paprika
1 Tbsp 1 Tbsp 1 Tbsp Chili Powder
2 tsp 2 tsp 2 tsp Cumin, (ground)
0.5 tsp 0.5 tsp 0.5 tsp Primal Palate Pumpkin Pie Spice
1 cup 1 cup 1 cup Baby Carrots, chopped
1 cup 1 cup 1 cup Green Bell Peppers, chopped (or sub zucchini)
1 cup 1 cup 1 cup Celery, chopped
Cilantro, for garnish

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large stock pot, saute the onion and garlic in the olive oil until tender and translucent.
Add the ground turkey (breaking it up into bite-sized chunks) and saute with the salt and pepper until mostly brown on the outside (it's ok if it's still partly pink).
Add the crushed tomatoes, water and pumpkin and stir a few times to incorporate, then stir in the spices.
Finally, stir in the veggies and simmer for 10-20 more minutes, until the vegetables are tender.
Serve immediately, garnished with cilantro, green onion and pumpkin seeds.