Pumpkin Turkey Chili

bowls / lunch / mains / gluten free / grain free / dairy free / meal prep / quick meals

This pumpkin turkey chili is basically the epitome of the fall season. It’s made with lean ground turkey, pinto beans, butternut squash, thyme, rosemary, and of course, pumpkin!

Chili is one of my favorite dishes to make once the weather gets colder. I always make a big batch and store a big pot of it in my fridge to eat all week long for a quick & easy lunch. You can make it on the stove and let it sit on low while you go and enjoy other activities (say decorate for Halloween?) The longer it simmers, the better a chili always is.

Pumpkin Turkey Chili

ingredients:

• 1/4 cup olive oil

• 1 chopped yellow onion

• 2 chopped carrots

• 1 tbsp minced garlic

• 1 tbsp paprika

• 1 tbso onion powder

• 1 tbsp thyme

• 1 tbsp rosemary

• pinch of nutmeg

• pinch of red pepper flakes

• salt & pepper

• 16 oz ground turkey, lean

• 2 cups peeled and cubed butternut squash

• 1/2 can pumpkin

• 2 cans pinto beans

• 1 1/2 cups broth

• 1/2 cup milk or cream (can be plant-based or omit if dairy-free)

• toppings

  • sour cream (can be plant-baed)

  • pumpkin seeds or pepita seeds

  • fresh thyme & rosemary

directions:

1. in a dutch oven or soup pot, heat the olive oil and add in the onion and carrots. cook for a few minutes until they get soft.

2. add the garlic and all the spices and stir them in. then add the turkey in. break it up and cook until it is no longer pink.

3. add in the herbs and the butternut squash and cook for another 5 minutes, stirring occasionally.

4. stir in the pinto beans and the pumpkin puree. pour in the broth and give it another stir. cover and simmer for at least 20 minutes, until the butternut squash gets soft.

5. when it’s finished cooking, take off the heat and pour in the milk or cream. stir to incorporate. taste and adjust if it needs more salt.

6. serve immediately or store. listed above are my favorite toppings for the chili!

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