Pumpkin? In chili? I know, I know, it seems strange. When I first made this soup, I thought the pumpkin would overpower the chili. Boy, was I wrong. The pumpkin adds an amazing, velvety texture to the soup, added nutrients, and a hit of natural sweetness without making the soup actually taste like squash at all.
With all the spices in this soup, especially the warm hint of cinnamon and cloves, you’ll be amazed at the depth of flavor.
While I wouldn’t try camouflaging this chili to your family as your regular standby, I can promise you that the addition of pumpkin can be our secret.
Slightly adapted from Peapod
Makes: 4 servings
Ingredients
1 tablespoon olive oil
1 pound extra lean ground turkey
1 medium white onion, chopped
1 jalapeno, finely diced (take out seeds and ribs if you like less spice)
3 garlic cloves, minced
3 tablespoons chili powder
1 1/2 teaspoons cumin
1/4 teaspoon red cayenne pepper, optional (leave out if you prefer it less spicy)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt, plus more to taste
freshly ground black pepper
2 tablespoons pure maple syrup
1 medium sweet potato, diced
1 (28 oz) can tomatoes, diced
2 cups low sodium chicken broth (1 14.5 oz can)
1 (15 oz) can pumpkin puree
1 (15 oz) can black beans, rinsed and drained
Toppings: cilantro, sour cream, guacamole, cheddar cheese, oyster crackers
Directions
1. Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes).
2. Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker.
3. Add the remaining ingredients to the slow cooker: maple syrup, diced sweet potato, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined.
4. Cover and cook for 6-7 hours on low or 2-3 hours on high.
5. Once chili is done, distribute into bowls and top with toppings such as cilantro, Greek yogurt and cheddar cheese. (My favorite is sharp cheddar!).
6. Makes 4 servings. Double the recipe for a crowd!