This Pumpkin Turkey Chili is pure comfort in a bowl. The sauce is packed with nutrition from lots of veggies, so it’s an all in one dish.
Have you ever tried adding pumpkin to chili? I’ve seen recipes with pumpkin stirred in but had never gotten around to trying it. Lately, I’ve been trying to repurpose sauces from recipes and turn them into a new dish. This is a great example of how I did this recently.
Typically, when I make chili, I saute onions, celery and garlic before browning the meat, but since I had some of my Super Vegetable Blend-In Sauce leftover in my fridge, I simply poured this into the pot after browning the ground turkey, no need to chop up any more vegetables. Also, remember the Chicken Tinga Tacos I made last week? The tomatoey sauce with oregano and chipotle was perfect for this chili since it already had most of the flavors I normally would add to chili. A can of pureed pumpkin went right into the pot, sneaking in even more veggies into this chili.
I love how many vegetables there are in this chili – no one will ever know. It is packed with flavor and hearty. Add your favorite toppings and you’re in business.
Super Healthy Pumpkin Turkey Chili
Heat oil and brown turkey. Add Chicken Tinga Sauce, Super Vegetable Sauce, pumpkin puree, beans and chili powder. Season to taste with salt. Bring to a boil, then reduce heat to low and cook, covered, for 30 minutes.