It’s been a while, has it not? Five months. I’ve been on a five month hiatus from weightlifting trying to find myself again, and guess what? That time off was much needed, but that’s to come in another post. Today is all about that pumpkin turkey chili that I love. It’s creamy, it’s pumpkin-y, it’s healthy and it is absolutely warming and delicious. Let’s do this!
Pam olive oil cooking spray
2lbs 99% lean ground turkey breast
1/2 cup red onion, diced
1 large red bell pepper, diced
1 29oz. can pumpkin puree
2 tsp. Better Than Boullion concentrated chicken broth
1/2 tsp. chili powder
1 tsp. cumin
1 tsp. corinader
1/2 tsp. ground nutmeg
2 cinnamon sticks
2-3 cups water
salt and pepper
1 heaping handful curly parsley, roughly chopped
How you’ll do it:Ā
1) Preheat a large heavy bottom pot on medium and spray Pam for 5 seconds until coating the entire pot.
2) Once heated, brown the turkey and onions for about 7-10 minutes and season with salt (generously).
3) Once browned, add in the red bell peppers and cook for abother 3-5 minutes or until the peppers have softened.
4) Next add the entire can of pumpkin puree, spices, chicken broth paste and stir until everything is evenly combined. Add more salt.
5) Next add the water slowly while stirring the chili until you have reached a desired consistency. I used about 2 3/4 cups of water.
6) Once you have reached the desired consistency, bring the mixture to a boil. Then set the heat to low.
7) Cover the pot and let the chili simmer for about 30-45 minutes.
8) At this point, add the parsley, adjust for seasoning (I had to add a couple more pinches of salt) and give it one more last stir.
9) Voila! Pumpkin chili for a cold Fall’s night š
