Kick Off Fall With Spicy Pumpkin Chili!

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!