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October 28, 2015

Turkey White Bean Pumpkin Chili

When people think of chili, pumpkin usually isn't the first ingredient that comes to mind. But when it's used in the version I'm about to share with you, it lends a deliciously rich flavor, that doesn't taste like pumpkin at all. This Fall-themed chili is made with pumpkin, of course, along with turkey, white beans, green chilies, and spices, for a deliciously thick and hearty chili, that will leave you full and satisfied.


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 is a mild chili, with just the slightest hint of heat. If you would like it more spicy, just add chili powder or cayenne pepper to taste.

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


Ingredients

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

Directions

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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13 comments:

  1. Hi Angel! The recipe sounds yummy! I like that it uses pumpkin! I have quite a few jars of homegrown pumpkin that I have frozen and would like to use them in something other than pie and muffins. I believe this chili will work for us. I hope to give it a try soon! Thanks for sharing! Blessings from Bama!

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    1. I hope you enjoy the recipe Felecia. The pumpkin gives the chili a wonderful richness, without adding any pumpkin flavor at all.

      Blessings to you as well. :)

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  2. This sounds really good and it's so pretty. Thanks for lining up to Tips and Tricks. I'm pinning this. Hope to see you again this week.

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    1. Thank you for the party, and PINing the recipe Kathleen.

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  3. This looks good and healthy:)

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  4. This sounds so delicious and a perfect alternative to turkey soup with the Thanksgiving and Christmas leftovers! Definitely trying this recipe - thank you.

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  5. I love pumpkin, but my family isn't as pumpkin loving as much as I do. I bet if I snuck it into this soup they wouldn't notice it and I would get to enjoy something I love. The ingredients sound so interesting and flavorful. Pinning. I plan to whip some of this up and see what they have to say!!!

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    1. I hope you and your family enjoy the recipe Nikki. You honestly can't taste the pumpkin in this chili, it just gives it a wonderful richness, and thickens it up.

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  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week! Wishing you a bountiful Thanksgiving and enjoy your new Red Plate!
    Miz Helen

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    1. Thank you so much Miz Helen! I'm honored to be featured at your party. :)

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  7. Hi April,
    Thanks so much for sharing your awesome Chili with us for The Texas Star Chili Cook Off 2016!
    Miz Helen

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