Up first for my new pumpkin recipes this season is a light, tasty and healthy pumpkin turkey chili with white beans. This pumpkin chili is nice and simple and it includes the pumpkin in the form of pumpkin puree along with a hint of pumpkin pie spices which work really well with the smoky chipotle chili heat. All said and done this chili really only requires about a half an hour of active time followed by some simmering making for a relatively low effort meal.
I always like to try to include green vegetables in my meals and I did so here by topping the pumpkin turkey chili with a fresh kale and pepita salsa. The kale and pepita salsa could not be easier to make, you simply puree some raw kale along with cilantro, jalapenos, pepitas and lime juice in a food processor and it is ready to go. I have to admit that I was eating this kale and pepita salsa by the spoonful before it even made it to the dinner table; I will definitely be making it a lot more over the next few weeks!
Feel free to serve this pumpkin turkey chili topped with your favourite ingredients which could include things like, cheese, sour cream, cilantro, green onions, salsa, etc.
Serve the pumpkin turkey chili with tortilla chips for scooping to make this meal even more kid friendly!
Pumpkin and White Bean Turkey Chili with Kale and Pepita Salsa
A tasty and healthy fall pumpkin chili with white beans, smoky chipotle chilies and a hint of pumpkin pie spice.
ingredients
- 1 pound ground turkey (or chicken)
- 1 tablespoon oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, chopped
- 1 teaspoon cumin
- 1 (15 ounce) can white beans, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 1 (15 ounce) can diced tomatoes
- 2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
- 2 cups chicken broth or turkey stock or pumpkin ale
- 1 teaspoon oregano
- 1 teaspoon pumpkin pie spice
- 2 chipotle chilies in adobo (or to taste), chopped
- salt and pepper to taste
directions
- Cook the ground turkey in a large pan over medium-high heat, about 15 minutes, and set aside.
- Heat the oil in a pan over medium-high heat, add the onion, cook for 5 minutes, add the bell pepper and cook until the onion is tender, about 3-5 minutes.
- Add the garlic and cumin and cook until fragrant, about a minute.
- Add the beans, tomatoes, pumpkin puree, broth, oregano, spices and chipotle in adobo, bring to a boil, reduce the heat and simmer for 25 minutes
Kale and Pepita Salsa
A fresh, bright and tasty kale and pepita salsa.
ingredients
- 4 cups kale, stems removed and coarsely chopped
- 1 handful cilantro, coarsely chopped
- 1 jalapeno, coarsely chopped
- 2 cloves garlic
- 1/4 cup pepitas, toasted
- 1/3 cup olive oil
- 2 tablespoons lime juice (~1 lime)
- salt to taste
directions
- Puree everything in a food processor.
Kevin, this looks amazing! So many layers of delicious fall flavor! My kind of chili!
I love the idea of kale in salsa – will have to try it!
Love all of the ingredients! This is the perfect dish for fall.
This is my kinda food!! LOVE pumpkin in chilli!
OMG! this looks so amazing and beautiful! I have to try it!
This looks so delicious!! Loving the kale and pepita salsa 🙂
What a wonderful way to bring in fall. This bowl has so much flavor going on. Great idea adding the pumpkin! Thanks for sharing your recipe and the Kale salsa.
What an amazing, comforting bowl of chili. Love to see pumpkin in savory dishes!
I made this for a quick but amazing supper tonight. The flavors in the chile were perfect and the kale salsa was just the right fresh topper. Thank you for the delicious recipe =)
THIS WAS AMAZING!!!!! Its something I will make forever and SO EASY! I can't wait to try more!
Where did you get the orange Mexican-style soup bowls with small handles in the top photo? Been looking forever to find ones like that. Thanks!
plumb-barb: I got them in a shop called Home Sense here in Canada but I have seen them in photos from US food bloggers so they should be available there as well. The maker is De Silva from Italy.
I just made this and it is amazing.