Pumpkin in chili? Yes! It adds an earthy richness to the chili along with fiber, vitamins, and minerals. So often when we think pumpkin, we think of desserts, but pumpkin adds a lot to savory recipes too.
Prep Time: 20 min | Cook Time: 35 min | Yield: 4 to 6 servings
- 2 tablespoons olive oil
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup Italian parsley, coarsely chopped
- 1 pound ground turkey
- 1 - 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon Celtic or Pink Himalayan salt
- ½ teaspoon black pepper
- 1 15-ounce can diced tomatoes, drained
- 1 15-ounce can pumpkin (not pumpkin pie filling)
- 2 cups home chicken bone broth OR Dr. Kellyann's Liquid Chicken Bone Broth
- ¼ cup fresh cilantro, chopped (optional)
- ¼ cup purple onion, chopped (optional)
Heat oil in a deep skillet or Dutch oven over medium heat and sauté bell pepper and onion for about 5 minutes. Stir in the garlic, parsley, and ground turkey and sauté over medium high heat until turkey is browned. When meat is fully cooked, stir in the chili powder, cumin, salt, and pepper.
Add the diced tomatoes, pumpkin, and bone broth. Bring mixture to a boil, reduce heat and simmer, covered, for 15 minutes. Uncover and cook 15 minutes more or to desired consistency. Serve with cilantro and onion if desired.
Note: I love to spoon a serving of this chili into half of a roasted spaghetti squash. You can also add a scoop of cauliflower rice to a bowl of chili.