My husband was skeptical at first when I told him what was in it. But after his first bite he was hooked. You honestly can't taste the pumpkin at all, but it adds a beautiful color, and rich creaminess to the chili. It's also a great way of sneaking in a serving of a nutritious fruit/vegetable, that most people wont eat unless it's loaded with sugar, like pumpkin pie.
This chili is one of our families favorites now, and will be on the menu often through the winter months.
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Turkey White Bean Pumpkin Chili
2 tablespoons olive oil, divided
3 green onions, diced
3 garlic cloves, minced
1 1/2 pounds ground turkey
1/4 teaspoon salt
2 cups pumpkin puree (1 - 15 oz. can of pumpkin puree (not pumpkin pie mix) may be used instead)
3 cups cooked Lima beans (white northern or navy beans may be used instead)
1 - 4.5 oz can chopped green chilies
3 cups vegetable broth (chicken broth may be used instead)
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sea salt
Fresh ground black pepper to taste
Heat 1 tablespoon of the olive oil in a pan over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until onion is softened, and garlic is just starting to brown. (2 - 3 minutes) Transfer onion mixture to a soup pot.
To the same pan you just cooked the onion and garlic in, add the other tablespoon of olive oil, along with the turkey and salt and cook, stirring occasionally, until turkey is browned and cooked through.
Add cooked turkey to the soup pot, along with the pumpkin, beans, green chilies, vegetable broth, and seasonings.
Bring chili to a simmer over medium-high heat, stirring occasionally, and cook for 30 minutes, reducing heat to keep it at a simmer.
Taste for seasonings and serve.
Serving suggestions: Top with sour cream, chopped cilantro, and/or chopped green onions.
Makes 4 - 6 servings
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