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–+ servings

Toss-and-Go Pumpkin Chili

When you need something quick, hearty, and full of fall flavor, this Toss & Go Pumpkin Chili has you covered. It’s flexible, flavorful, and perfect for those “use what you’ve got” nights.
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Carbohydrates 45g
Protein 17g
Fat 6.5g
Saturated Fat 1g
Sodium 254mg
Fiber 14g
Sugar 9.3g
Calories 305
Servings 8

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 lb ground turkey (I used 93/7)
  • 1 medium yellow onion diced
  • 2 medium bell peppers diced
  • 2 cans diced tomates no salt added
  • 1 can pumpkin purée unsweetened
  • 1 can cannellini beans
  • 1 can black beans
  • 2-3 cups low sodium chicken broth (I used bone broth)
  • 3 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1/4 tsp red cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1-2 tbsp honey (Could swap for maple syrup, brown sugar, etc.)

Optional Garnishes:

  • Plain Greek yogurt (or sour cream)
  • Shredded Monterey Jack Cheese
  • Avocado slices
  • Toasted Bread
  • Oyster Crackers

Instructions
 

  • Heat olive oil in a large saucepan over medium-high heat. Add the ground turkey and cook for 6–7 minutes, breaking it into small pieces as it browns
  • While the ground turkey is cooking, dice the onion and bell peppers. Set aside. Once the turkey is cooked through, remove from heat.
  • To a crockpot add cooked ground turkey, diced vegetables, diced tomatoes, beans, pumpkin purée, honey, and seasonings. Mix until well combined.
  • Once well incorporated, cover everything with 2-3 cups of chicken broth.
  • Cook on high for 2-3 hours, or low for 6-7 hours.
  • Once ready to serve, garnish as desired and enjoy!
Keyword chili, crockpot, dinner, fall, pumpkin
Tried this recipe?Let us know how it was!