I love a good Fitzgerald quote almost as much as I love a good chili. This chili is special because it is healthy (another Tone It Up recipe!), has the addictive pumpkin taste, and is perfect for leftovers (which is perfect for me and my sister).
I got all of the fresh ingredients at Whole Foods and made a batch (8 servings) for a Fall Sunday hanging by the outdoor fire with my family. It’s a wonderful way to spend a Sunday!
Pumpkin Turkey Chili (Recipe from Tone It Up)
- 1 1/2 tbsp virgin coconut oil
- 1 1/2 cups chopped onion
- 3/4 chopped green bell pepper
- 3/4 chopped yellow bell pepper
- 1 1/2 cans, 6 oz chopped green chiles
- 1 1/2 large minced garlic clove
- 1 1/2 lbs leftover chopped turkey
- 1 1/2 cans, 10-11 oz diced tomatoes
- 1 1/2 cans, 10-11 oz red kidney beans
- 1 1/2 cups canned pumpkin
- 2 1/4 tbsp chili powder
- 3/4 tbsp cumin
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Couple of shakes of cayenne pepper
- 1/4 cup chopped fresh cilantro
- 3/4 cup greek yogurt
- 2 tsp of cinnamon
First, heat the oil in a large skillet on medium-high heat. Next, saute the onion, peppers, green chiles, and garlic until tender (roughly 10 minutes). Make room on the pan and add leftover turkey (roughly 5 minutes). Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, sea salt, and pepper. Lastly, put on low heat and let it simmer for 20 minutes. Mix in fresh cilantro and stir in with plain greek yogurt and cinnamon to serve. Voila, you’re pumpkin turkey chili is ready for eight.