Homemade Turkey-Pumpkin Chili Recipe | SAVORY and SUPER Delicious | Real Simple @Home
Is there a recipe that shouts “fall” more than a chili made with turkey and pumpkin? Probably not, and this delicious dish has ample spices to draw out the savory side of the pumpkin and cannellini beans to add body to each hearty bowl. If you want a fresh herb to sprinkle on top, try cilantro, which comes from the same plant as the coriander seed, which infuses the base of the soup.
INGREDIENTS:
-2 tablespoons olive oil
-1 small yellow onion, chopped
-1 pound 93% lean ground turkey
-1 tablespoon plus 1 tsp. ground coriander
-2 ½ teaspoons smoked paprika
-1 ½ teaspoons kosher salt
-2 15-oz. cans cannellini beans, drained and rinsed
-1 15-oz. can pumpkin puree
-1 ½ cups low-sodium chicken broth
-Hot sauce, sour cream, and sliced scallions, for serving
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#Hearty #Chili #Fall
How to Make Pumpkin Chili with Fresh Pumpkin
Made with chunks of pumpkin, ground pork, black beans, a bottle of beer, and plenty of spices. Ready in under an hour. Even better the next day.
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#SimplyRecipes #chili #pumpkin
CHICKEN PUMPKIN CHILI & A MICROWAVE COBBLER!
Pumpkin Chili Calories:
Cobbler Calories:
'Tis the season of warmer desserts and PUMPKIN! Today we're making a healthy, quick, delicious, and high fiber CHICKEN PUMPKIN CHILI paired with a MICROWAVE PROTEIN COBBLER recipe!
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Can all be found on our website (linked above) in the recipe card!
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Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
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Licensed under Creative Commons: By Attribution 3.0
Chicken and Pumpkin Chili ~ Pumpkin Chili Recipe ~ Noreen's Kitchen
Today I want to share this delicious, hearty and simple chicken and pumpkin pan chili. Yes, you read that right! Pumpkin is right there in this chili and it is great! This chili is full of cubed chicken, three kinds of beans, delicious, smokey spices and canned pumpkin puree. It is beautiful and perfect for cool fall evenings. It is filling and the leftovers make a great dip or lend themselves to be used in other great leftover makeover dishes!
I started out by using only three chicken breasts which I cubed kind of small. I allowed these to sautee in some sunflower oil until the sizzled. That is how I know all the water has cooked out of the chicken as well as the pan. Then I added onion, red and yellow bell pepper as well as poblano pepper and, of course garlic. I only tossed these in the pan to coat and get them going.
I created a lovely blend of spices that would have a delicious smokey flavor that would really enhance the chili and bring out all the goodness that I was putting in there. Basics such as chili powder, cumin, and oregano went is as well as smoked paprika and chipotle powder give this a nice low, warm heat when you eat it. If you don't like that, you can dial back or leave it out.
We also added tomato and green chili along with canned pumpkin puree, chicken broth and lots of beans. Three kinds to be exact. white cannellini beans, pintos and black beans. I also would add a can of red kidney beans the next time I make this. You can add as many as you like, as long as you compensate with the liquid ingredients to give you a nice thick and saucy chili.
Since this is a pan chili, you don't need to simmer it all day long. Just 15 to 20 minutes on the stove should do it and you are on your way to a delicious warm meal. We served ours topped with shredded cheddar, sour cream and cilantro and crackers on the side. You can do whatever is your favorite for a chili topper or dipper.
This made lots of chili. It fed our family for two full dinners and also several lunches throughout the week. In total, I would estimate that this would give 10 to 12 generous servings.
Leftovers can easily be frozen. Allow the chili to cool, pour into an airtight container and freeze for up to three months. You can thaw on the counter and re-heat or you can heat up gently from frozen with a bit of liquid such as water or broth to help prevent scorching.
This chili is also a great base for leftover makeovers! You can make delicous chili dip with this by adding more cheese, guacamole and sour cream and serving with chips. You can just serve with tortilla chips and dip away for a quick and delicious lunch. You can also mix some of this chili with cooked rice and use as a filling for delicious chili burritos. You can smother them with enchilada sauce, top with more cheese and pop in the oven to heat through and you will have amazing chicken and pumpkin, enchilada style chili burritos! Serve a warm flour or corn tortilla topped with chili and a fried egg for a wonderful autumn rendition of huevos rancheros! There are so many possibilities!
I hope that you give this chicken and pumpkin pan chili a try and I hope you love it!
Happy Eating!
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MY NEW FAVORITE CHILI RECIPE | warm, cozy & nourishing!
My new favorite chili recipe is warm, cozy, and nourishing! It's a hearty turkey pumpkin chili made with ground turkey, canned pumpkin, and black beans. It’s a quick-cooking chili that’s seasoned with warm spices like cumin, chili powder, and cinnamon – healthy comfort food perfect for a cold day!
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Timestamps
0:00 Intro
0:49 Chopped onion
1:07 Chopped pepper
1:18 Chopped carrot
1:31 Minced garlic
1:42 Lodge enamel-coated pot
1:57 Start cooking
2:48 Protein alternatives
4:05 Adding the pumpkin
5:13 Serve it up...
5:36 ...and enjoy!
TURKEY PUMPKIN CHILI WITH BLACK BEANS
1 tbsp. extra virgin olive oil
1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic minced
1 lb. lean ground turkey
14.5-ounce can of diced tomatoes
15-ounce can of pumpkin puree
3 cups low-sodium organic chicken broth
1 tbsp. chili powder
1 tsp. ground cumin
1/8 tsp. ground cinnamon
15-ounce can of black beans
pinch Salt and pepper to taste
Heat a large pot over medium-high heat and add olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.
Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
Add in chili powder, cumin, and cinnamon, along with one more pinch of salt and some black pepper. Next add the pumpkin puree, diced tomatoes, and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!
NOTES
Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep. If you plan to keep it longer than that, this chili freezes well.
Freezing: To freeze the chili, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.
NUTRITIONAL ANALYSIS
Serving: 1.25cup | Calories: 259kcal | Carbohydrates: 29g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 1020mg | Fiber: 10g | Sugar: 7g | Vitamin A: 15891IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 5mg
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#turkeychili #turkeypumpkinchili #healthychilirecipe
Recipe: Brian's Golden Autumn Pumpkin Chili (Oil-Free, Plant-Based, Vegan)
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Brian’s Super Tasty Vegan Chili –
Awesome Weird Vegan Chili –
It’s fall and that means it’s time for CHILI! Brian already has two chili recipes, but we thought it was time to add another chili to the mix. Our Golden Autumn Pumpkin Chili is filled with all the fall spices, pumpkin, butternut squash and a tasty blend of beans.
Watch the video to see how easy it is to put this one together. To start, you’ll need some butternut squash, yellow onion, garlic, pumpkin purée, and white miso. This recipe is a perfect way to use that beautiful butternut squash you couldn’t resist bringing home from the store!
The blend of spices is what brings everything together. We used cinnamon, nutmeg, ginger, chipotle, turmeric and chili powder. I think this is a perfect addition to our chili lineup and I can’t wait for all of you to try it out!
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NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at