One word: chili.

It is epic comfort food.

I already have one million chili recipes in my repertoire.  I follow the same general guidelines every time: protein, beans, veggies, spice. But tweak it with a pinch of x and a splash of y, and you’ve got yourself a completely new dish, that still provides the comfort you’re craving. Versatile but dependable, chili always delivers.

I promise, there is a version for just about anyone!

There’s my old faithful white chicken chili, my vegetarian sweet potato and black bean chili, and the unique and wildly popular buffalo chicken chili. 

And now, I’ve got another fun one. 

I was intrigued when I saw Gina’s recipe for pumpkin chili.  Curiosity got the best of me and before I knew it, I was dumping a can of the orange stuff in my chili!  ‘Tis the season, I suppose.  I’ll admit, I was a tad skeptical at first.  I worried the pumpkin would be too much, but I was proved very wrong! 

This autumnal dish gets a mere, understated touch of nutty sweetness from the pumpkin. It acts more like a n earthy seasoning than anything else. In fact, unless you told someone it was in there, I bet it would go undetected. Not only does it add nice color to the dish, but it’s a sneaky way to add vitamins and fiber.

Turkey and White Bean Pumpkin Chili

Yields 8 large servings

Adapted from Gina’s Skinny Taste

Ingredients

• 3 lb. ground turkey
• 1/2 tsp olive oil
• 5 garlic cloves, minced
• 1 medium onion, chopped
• 2 (15 oz.) cans cannellini beans, rinsed
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling!)
• 1 (4.5 oz) can chopped green chiles
• 1 tsp chili powder
• 2 tsp. cumin
• 1 tsp oregano
• 2 bay leaves
• 3 C low sodium broth
• chopped cilantro, for serving (optional)
• green onions, for serving (optional)

Directions

1. In a large sauté pan, heat ground turkey and cook through.  When done, remove turkey from pan and add to crock pot. 
2. Heat oil in the sauté pan.  Add garlic and onions, sautéing about 5 minutes, or until soft and fragrant.  Remove from pan and add to crock pot.
3. Add beans, pumpkin puree, and green chiles. 
4. Add spices: chili powder, cumin, oregano.  Cover with broth, adding more if necessary.  Stir to combine.
5. Cook on low for 8 hours or high for 4 hours.
6. Remove bay leaves top with cilantro and onions before serving.