Want a quick, rich tasting chili that can be made in less than 30 minutes? Just like my vegan chili, my turkey chili combines the flavors of pumpkin and spice with the mild heat of peppers, but without being too spicy. Unless you like it that way!
If this recipe looks familiar, that’s because it was featured in last fall’s edition of Gluten Free Living!
Turkey Pumpkin Chili
- 2 teaspoons olive oil
- 2 Tablespoons minced garlic
- 1 white onion (chopped – approximately 2 cups)
- 1 red bell pepper (chopped – approximately 1 cup)
- *1 Anaheim chili pepper (minced – approximately 1/3 cup)
- 1 1/2 lbs. ground turkey
- 1 can black beans (approximately 15 oz.)
- 1 can kidney beans (approximately 15 oz.)
- 1 can tomatoes (chopped, with the juice) or 2 cups fresh tomatoes chopped
- 1 can 100% pumpkin (approximately 15 oz.)
- 2 teaspoons sea salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cayenne pepper (more if you like it spicy)
Saute garlic, onion, and peppers in 2 teaspoons oil for approximately 5 minutes or until the onion softens and begins to color. Don’t let any of it burn. Add the ground turkey. Mix together and cook until turkey is no longer pink (stirring occasionally). Add canned tomatoes, beans (no need to drain or rinse – just dump the whole thing in!), and spices. Simmer for a few minutes. Add the pumpkin. Stir and heat thoroughly. Taste and adjust seasonings as you prefer. That’s all there is to it! It can be made a couple of days in advance of when you need it and the flavor only gets better!
Serves 4 – 6 (Depending on the size of the servings)
*If you can’t find an Anaheim chili pepper, select another mild pepper so that it equals approximately 1/3 cup (once minced).