Recipes
Recipes

Turkey Pumpkin White Bean (and Kale!) Chili

When autumn comes, pumpkin becomes the star of the show. Packed with nutrients, this superfood is unbelievably versatile and is a welcome addition to both sweet and savoury recipes. This turkey and pumpkin based chili is one of my new autumn favourites and I plan to cook up a big batch to satisfy my family and friends on Halloween night.  This recipe was gifted to me for the Love Child Blog by my faraway friend Jennifer, from New Jersey, who is mom to 4 year old Nora and 1 year old Bence. Jennifer’s entire family deals with a number of food allergies so she’s had to become quite the conscientious home cook, thinking very carefully about each and every ingredient in their meals. This quick-cooking, tomato-free chili is one of her favourite seasonal recipes to make for her family, including the baby. Thanks Jennifer, I love learning what other moms across the country are cooking!

What you will need:

1 tablespoon olive oil

2 lbs ground turkey (I prefer ground turkey thighs)

1 small onion, chopped

1 Serrano chili, minced (membrane and seeds removed)

2 teaspoons cumin

1 teaspoon oregano

2 bay leaves

1 – 16 oz container of pumpkin puree, (plain pumpkin – NOT pumpkin pie filling. I used Farmer’s Market Organic Pumpkin, which comes in a TetraPak box.)

1 can cannellini beans, drained and rinsed

2 cups  low sodium chicken broth

2-3 handfuls baby kale, chopped

salt and pepper to taste

Chopped cilantro, chopped scallions, and sour cream for garnish

 

What to do:

In a large pot, heat olive oil over medium heat. Cook the ground turkey until browned and cooked through. Break up any large chunks as you go.

Once turkey is browned, add onion and cook for 10 minutes, stirring occasionally. Next, add the cumin and cook for an additional minute or two.

Add about ¼ teaspoon of the minced chili pepper, oregano, bay leaves, pumpkin puree, beans, chicken broth, kale, salt and pepper.

Bring to a boil, then reduce heat, cover and simmer for about 30 minutes. Add additional salt and pepper, if needed.

Discard bay leaves. Serve plain or with chopped cilantro, scallions and sour cream. Those who desire more heat can sprinkle on the remaining minced Serrano chili.

Tureky Pumkin Chili

 

 

 

 

 

 

 

With LOVE,

Leah

*This recipe was originally inspired by a Crock Pot Turkey and Pumpkin Chili recipe on Skinny Taste


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