I have been meaning to post this recipe for a few days now, but got overwhelmed with health clinics during random hours. Sorry folks, but here it is! I realize it is only a few days after Labor Day, but who is counting? Fall is coming, and pumpkin recipes are already being tossed around on the internet. I am a HUGE fan of pumpkin. Pumpkin pies, bars, cookies, smoothies, puddings…you name it! I do tend to use my pumpkin puree for sweet dishes, but I was found this savory dish and decided to add some twists to it and make it my own.
Just as a refresher, for those of you who ask, what’s so great about PUMPKIN? (How dare you!! Kidding, kidding!) One cup of cooked pumpkin contains about 200% of your daily Vitamin A intake, which aids in vision. It is also a major source of fiber and has three grams in one cup serving and only 49 calories. Remember, FIBER is what keeps you full longer. Pumpkins also have the anti-oxidant beta-carotene, which can help play a role in cancer prevention. Cooked pumpkin also contains more potassium per cup than one banana…so adding a cup of that a smoothie could be a nice snack switch up.
Get some pumpkin with this recipe right here…
Spicy Pumpkin Chili
1 pound lean ground turkey (optional)
1 medium-sized purple onion, chopped
1 Tablespoon garlic, chopped
.5 can pinto beans
.5 can black beans
.5 can kidney beans
1 15 oz. can stewed tomatoes, diced
1 15 oz. can tomato sauce
1 cup pumpkin puree (NOT pumpkin pie filling)
1 Tablespoon cumin
2 teaspoons chili powder
2 teaspoons garlic powder
1 1/2 teaspoon cinnamon
1 teaspoon smoked paprika
1 teaspoon cayenne (optional)
Salt & pepper to taste
Crumble ground turkey into a large skillet and cook over medium-high heat until almost browned.
Add onions and garlic and continue cooking until meat is browned and onions are tender.
Transfer meat to a slow cooker, add the rest of the ingredients, stir, and cook on high for 2-3 hours.
Serve topped with fresh avocado. If you want to sprinkle some cheese or Greek yogurt, feel free as well, but the pumpkin makes this chili so creamy I didn’t miss the dairy.
Also, if you are a vegetarian, feel free to add more beans…a full can of pinto, black and kidney would be fine. And if you have time to cook dry beans, that is also a great option. I just needed to put this together for a few quick lunches for myself this week and the canned were a little easier and still healthy!