Similar to my Ground Turkey Meatloaf and Sweet Potato Shepherd’s Pie recipe, it is made with ground turkey and a generous amount of fall spices. If you have ever had, Whole Foods’ Turkey Pumpkin Chili you will love this recipe because it is very similar in taste. Now, I know that the list of ingredients is rather long, but if you take a closer look, you will see they are mostly spices and other natural aromatics like onions, peppers, garlic, and ginger. I added a cup of quinoa at the last minute to thicken the chili and make it even more nutrient-dense and protein-packed. It is also naturally low-carb, gluten-free and dairy-free, too!
Ingredients
The ingredients for this fresh pumpkin chili recipe are nutritious and delicious. There are two separate components to bring this chili together – the roasted squash and the chili.
For The Roasted Squash:
Pumpkin – A small-to-medium 3-pound pumpkin will give you about 9 cups pumpkin cut into ½ inch cubes (that’s about 3 cups for every 1 pound). If you don’t have pumpkin on hand, feel free to use an equal amount of butternut squash, honeynut squash, kabocha squash or sweet potatoes.Onions – White or yellow onions will do the trick. Slice into ½ inch thick slices.Extra Virgin Olive Oil – Make sure to purchase a good-quality Extra Virgin Olive Oil that is cold-pressed and single origin. Olive oil blends simply don’t offer the same flavor. My favorite is California Olive Ranch.Salt + Pepper – Sprinkle the vegetables with salt and pepper after you drizzle them with oil, then toss to coat. This ensures each cut of vegetable is seasoned on all sides.Water – The water helps create a smooth puree once you place half the pumpkin and onions in a blender or food processor. It’s best to add the water to the bowl of your blender or food processor first, as it makes it easier on the blade.Lightly Salted Peanuts – Lightly salted or unsalted will work. If you use unsalted peanuts, start with ¼ teaspoon salt, taste and adjust the seasoning from there.
For The Chili:
Extra Virgin Olive Oil – Use the same olive oil you used to roast the vegetables.Red or Yellow Bell Pepper – I love the pop of color the red or yellow pepper adds in contrast with the orange squash, so use whichever you have on hand.Jalapeno – Removing the seeds and ribs tones down the heat in the jalapeno pepper. If you would like a spicy turkey pumpkin chili, simply leave the seeds and ribs intact and look for jalapeno peppers with brown stripes down the sides – this indicates a spicier pepper!Ground Turkey – I prefer the cleaner, leaner flavor of white meat, ground turkey, or ground turkey breast. However, use dark-meat turkey thighs if you prefer.Garlic – Freshly minced garlic adds a subtle, savory edge to this hearty chili recipe.Ground Cumin + Coriander + Cinnamon + Salt – I love the combination of cumin, coriander and cinnamon because it tastes like a classic chili recipe with a hint of warming spice from the cinnamon. Salt, as always, brings out all the other flavors.Fresh Ginger – A bit of kick from fresh ginger turns up the volume in this easy pumpkin chili. Something about the combination of sweet pumpkin and spicy ginger works beautifully together!
Vegetable (or Chicken) Stock – Either variety will work, just make sure to purchase low-sodium. If it’s the right time of year, look for low-sodium turkey stock in your grocery store, which can be found on grocery store shelves during the holiday season. Or you can make your own chicken stock as well. Canned Diced Tomatoes – A small, 14.5 oz can of diced tomatoes adds color and acidity. Make sure to use all the tomatoes and their juices.Canned Full-Fat Coconut Milk – Canned, full-fat coconut milk is real coconut milk. Unlike coconut milk you buy in the carton, which has been diluted with water, canned coconut milk is rich, creamy and provides that silky texture we are after.White Quinoa – White, sometimes labeled yellow, pearl, or golden quinoa, is my variety of choice, but you can use an equal amount of red, black, or tri color quinoa. Just make sure to rinse the quinoa before adding to the chili, as this helps to wash away that notorious bitter flavor.Lightly Salted Peanuts – The final addition of peanuts enhances the peanut flavor in the vegetable puree. They also add a fun texture and crunch to every bite!Fresh Parsley – Fresh, grassy and green, the fresh parsley is that special finishing touch. Fresh cilantro or mint would be just as delicious, too!
How to make This Turkey Pumpkin Chili Recipe
This healthy turkey pumpkin chili recipe can be made by following one of three methods – the stovetop, slow cooker or Instant Pot. Each method begins with the same process of roasting the vegetables and then breaks down into its own steps below.
To Roast The Pumpkin and Onions:
Once the vegetables are roasted and pureed, continue to make the chili by following the steps for the Stovetop, Slow Cooker or Instant Pot method.
Stovetop
Slow Cooker
Instant Pot / Pressure Cooker
How To Freeze
This roasted pumpkin chili recipe freezes beautifully. You can either freeze the whole batch for a convenient make-ahead meal or freeze leftovers in individual airtight containers. To freeze, simply place in an airtight container, seal tight, label, date and freeze for up to 3 months. Take it out the night before you are going to serve and thaw overnight in the fridge. To reheat, transfer to a large pot, cover and bring to a boil over medium heat, stirring occasionally. Reduce to a simmer, ladle into serving bowls and serve with freshly prepared garnishes!
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