Easy Turkey Pumpkin Chili! This is a unique combo of sweet and savory but let me assure you, this is yummy.
The fam was seriously not looking forward to helping me with this one! They thought it was a bit odd! I reviewed with them, their love of Mole, which uses Mexican chocolate! We have also had some savory beef recipes that have had chocolate added and they were wonderful so why not try Easy Turkey Pumpkin Chili! I didn't back down and truth be told, I was right, this chili is epic!
Everyday Eileen tip: I tested freezing the chili and it was perfect! This would be great using leftover turkey after Thanksgiving! I always have a lot of pumpkins then too! Slow cooker friendly too!
- Use lean ground turkey, low-fat, low-calorie, high in protein.
- Pumpkin is loaded with Vitamin C, perfect to aid in keeping colds away.
- Fiber aids the digestive system and Pumpkin has a nice amount for the body.
- I love Cocoa because it aids in the reduction of high blood pressure and cholesterol.
I made this delicious Easy Pumpkin Chili quite a few times on the stovetop. If making in the slow cooker, brown the turkey meat first. Add browned meat and remaining ingredients to the slow cooker, Cook for about 4 hours on low, 8 hours on high.
I just love the combo of ground turkey, turkey sausage, pumpkin, and cocoa! Top it off with the spices and this is one fantastic chili! This is not crazy spicy! If you want really spicy add more Chili Powder and also try Easy Chipotle Chili! The meal starts by using Barlean's amazing butter flavored coconut oil! This is a fantastic product that is a fabulous healthier replacement to butter.
This yummy Turkey Pumpkin Chili has more of a savory flavor with a sweet kick from pumpkin puree and cocoa powder! The sweetness is balanced by smoked paprika, chili powder, and cumin. The heat gets a balance from the cinnamon! Oh, just give it a go and you will not be sorry! We had one of my favorite cocktails Skinny Pineapple Mango Frozen Margarita with Chili Salt Rim! The skinny margarita pairs really well this and any chili! Okay, actually any meal!
Easy Turkey Pumpkin Chocolate Chili
Equipment Needed:
Ingredients
- 1 Tablespoon Barlean's butter flavored coconut oil see notes
- 1 medium onion, peeled and chopped
- 1 medium yellow pepper, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 pound lean ground turkey
- 1 pound turkey sausage, removed from casings
- 1 bottle dark ale or pumpkin beer see notes
- 2 cups pumpkin puree, canned or homemade
- 16 ounce can of spicy Chili Beans
- 19 ounces fire roasted diced tomatoes (2) 14.5 ounce cans
- 15.5 ounce can of pinto beans, drained and rinsed
- 4.5 ounce can of chopped green chiles
- 4 ounce can of tomato paste
- 2 Tablespoons Rodelle cocoa powder see notes
- 1 ½ teaspoon Hot Mexican Chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- salt and pepper, to taste
Instructions
- Heat a stockpot or soup pot over medium heat. Add butter flavored coconut oil. Once melted add in the onions and pepper. Saute for about 4 minutes to soften the veggies. Add in the garlic and saute another minute.
- To the pot, add the ground turkey and sausage to brown. Be sure to crumble the sausage as you brown the meats. Once browned, remove any excess fat from the pot.
- Stir in the ale, pumpkin puree, spicy Chili beans, fire roasted diced tomatoes, chopped green chiles, tomato paste, cocoa powder, Hot Mexican chili powder, cumin, smoked paprika, dried oregano, and cinnamon. Add in salt and pepper, to taste.
- Reduce heat to low. Let simmer for about 1 hour. Stir occasionally. After one hour, check seasonings and adjust if needed. Serve with your favorite garnishments for chili avocado, sour cream, guacamole. shredded cheese, green onions, and cilantro. Can be re-heated and served later.
Notes
- I use a dark ale or pumpkin beer. Chicken stock or veggie stock can be used.
- I use Rodelle Baking Cocoa Powder, can use another cocoa powder.
- I love using Barlean's butter flavored coconut oil. Can use regular coconut oil, olive oil, or butter.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
- This chili freezes well and also is awesome made ahead and reheated when ready to eat.
