Description
This turkey pumpkin chili recipe is easy to whip up, perfect if you’re in need of some comfort food, fast, on chilly fall or winter days. Made with ground turkey or use leftover Thanksgiving turkey.
Ingredients
- 1.5 lbs ground turkey or leftover Thanksgiving turkey
- 2 carrots, chopped
- 2 stalks celery
- 1 small onion, diced
- 2 tablespoon butter
- 15 oz pumpkin puree
- 14.5 oz diced tomatoes
- 2 cups chicken broth
- 15 oz navy beans, drained and rinsed
- 15 oz cannellini beans, drained and rinsed
- 1 cup fresh spinach leaves, chopped
- 1 tablespoon fresh thyme
- 2 tablespoon chili powder
- 2 tablespoon sugar or honey
- 2 tablespoon sour cream
- Salt and pepper, to taste
Instructions
1. Melt butter in a dutch oven over medium-high heat. Add sliced carrots and cook for 3 minutes, stirring frequently.
2. Add sliced celery and cook, stirring, for 3 minutes.
3. Add diced onions and cook for a final 3 minutes or until onions are translucent.
4. Add ground turkey to dutch oven and stir, with vegetables, until cooked thoroughly (about 8–10 minutes). If using leftover cooked turkey, cook vegetables alone for an additional 5 minutes and add cooked turkey in the next step.
5. Add pumpkin puree, tomatoes, beans, chicken broth, chopped spinach, spices, and sugar or honey. Bring to a boil.
6. Stir in sour cream and remove chili from heat. Season to taste with salt and pepper.
7. Spoon into bowls and serve!
Notes
Cook time for vegetables may vary depending on how thick they are sliced. For more tender vegetables, you may need to cook longer or slice thinly.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 11
- Sodium: 606
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0.2
- Carbohydrates: 48
- Fiber: 16
- Protein: 39
- Cholesterol: 76