I made quite a few sweet pumpkin recipes this year like my Greek yogurt pumpkin pie bars, pumpkin pie chia mousse, and pumpkin bread. What about pumpkin for a savory dish? I still have quite a few cans of pumpkin in my pantry after hoarding a bunch this fall. Give a pumpkin obsessed girl coupons, what do you expect?
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Confession: One year I was a little too pumpkin obsessed. I ate it in my oats for breakfast, stirred it in my yogurt, made smoothies, breads, soups every. single. day. I had a tad too much beta carotene and my palms started turning orange. Lesson learned.
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This chili is perfect for someone who isn’t too crazy about spicy flavor. It’s a mellow flavor with a hint of sweet. I feel like chili isn’t complete without a slice of cornbread. I always crumble up the cornbread right into the chili.
I love that this recipe makes a big batch. I had lunches already made for work all week!
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- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb. ground turkey breast
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1 (14 oz) can no salt added diced tomatoes
- 1 (15 oz) can pumpkin puree (not pie filling)
- 2 cups low sodium chicken stock
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can red kidney beans, drained & rinsed
- pinch of salt and pepper
- Heat oil in a large pot over medium heat. Add the onion and garlic. Cook until tender, about 5 minutes. Add the turkey, and cook until browned, stirring occasionally.
- Stir in the chili powder, cumin, oregano, cinnamon and cayenne pepper, and cook for 1-2 minutes.
- Add in the diced tomatoes, pumpkin, chicken stock and beans, and stir to combine.
- Bring the chili to a boil, then reduce the heat and simmer, uncovered, for 20 minutes.
- Serve with cornbread.
What have you made with pumpkin that is savory?
