What’s a better way to kick off Thanksgiving week than with a pumpkin-inspired dinner! This is a tasty and healthy fall pumpkin chili. I like the little twist it offers by adding pumpkin pie spice, which works well with the smoky chipotle heat.
The following serves 4 (compliments of Closet Cooking):
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tsp ground cumin
- 1 pound ground turkey
- 1 (15 oz) can white beans, rinsed and drained
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can pumpkin puree, about 2 cups
- 2 cups low-sodium chicken broth
- 1 tsp oregano
- 1 tsp pumpkin pie spice
- 2 chipotles in adobo with sauce, pureed
- Salt and pepper to taste
- Reduced fat shredded cheddar cheese for garnish
Heat oil in a dutch oven or large pot over medium heat. Add the onion and cook for 5-8 minutes until the onion is tender. Add the garlic and cumin and cook until fragrant, about a minute. Add the turkey and cook until browned, about 15 minutes.
Next, add the beans, tomatoes, pumpkin puree, broth, oregano, pumpkin pie spice, salt and pepper to taste, and pureed chipotle in adobo (to make it easy, puree the chipotles with a little chicken broth). Bring to a boil, reduce heat and simmer for 25 minutes.
Taste and adjust salt as needed. Garnish with shredded cheese and/or other toppings as desired (like sour cream, cilantro, green onions, etc).