pumpkin-turkey-chiliYou’ve probably had pumpkin lattes, pumpkin pancakes and pumpkin beer, but how about pumpkin chili? This healthy recipe has lean turkey, protein packed beans and a whole can of pumpkin! Pumpkin has healthy nutrients like vitamin A, beta-keratin and fiber so you can feel good about sharing this pumpkin dish with your family. Just make sure to buy plain pumpkin and not pumpkin pie filling or you will be in for a sweet shock, and not in a good way!

To take this chili to the next level of flavor, add a dollop of sour cream and some grated Wisconsin cheddar cheese. I recommend Cedar Grove cheddar, which you can find online at Wisconsinmade.com along with all of your other Wisconsin cheese favorites!

 

Pumpkin Turkey Chili 

Adpated from Whole Foods Market

Serves 6

2 tablespoons olive oil

1 yellow onion, chopped

1 green pepper, chopped

2 jalapenos, seeded and finely chopped – or leave the seeds in if you like it spicy!

2 cloves chopped garlic

1 pound ground turkey

1 (15oz) can diced tomatoes – I like fire roasted.

1 (15oz) can pumpkin puree – not pumpkin pie filling!

1 cup water

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

pepper to taste

1 (15oz) can kidney beans, rinsed and drain

 

Toppings:

Sour cream

Wisconsin cheddar cheese, grated

Cilantro (optional)

 

 

1. Heat the oil in a large soup pot over medium high heat. Add the onions, both types of pepper, and gralic. Cook until everything is tender, about 5 minuets.

2. Add the turkey to the pot and cook until browned.

3. Add tomatoes, pumpkin, water and spices and bring to a boil. Turn the heat to a simmer and add the kidney beans. Stir occasionally. Let the chili simmer for 30 minutes.

4. Serve immediately and top with cheddar cheese, sour cream and cilantro.