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I love making chili on Halloween.
What I usually do is make it either the night before or the morning/afternoon of and then put the entire pot in the fridge until dinner. And then once we all come back from a chilly afternoon of trick or treating, I just pop the whole thing on the stove and heat it up.
It’s quick, comforting, clean, & delicious! Plus my whole family will eat it and there is always plenty to share should we pick up some friends along the way.
Adding the pumpkin is a fun touch this time of year. Plus pumpkin is rich in beta-carotene which boosts our immunity (a nice little perk this time of year).
If you want to take your Clean & Delicious style to the next level, try adding a big handful of fresh chopped kale to your bowl. It adds a nice hearty bite and makes this chili even more satisfying.
Clean Eating Turkey + Pumpkin Chili
- 1 tbsp. extra virgin olive oil
- 1 onion chopped
- 1 bell pepper chopped
- 2 carrots chopped
- 3 cloves garlic minced
- 1 lb. lean ground turkey
- 1 14.5 ounce can diced tomatoes
- 1 15 oz. can pumpkin puree
- 3 cups low sodium organic chicken broth
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/8 th teaspoon ground cinnamon
- 1 15 -ounce can of black beans
- Salt and pepper to taste
- Heat a large pot over a medium high heat and add in olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and saut for 6-8 minutes or until the veggies are beginning to become tender.
- Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
- Add in chili powder, cumin, cinnamon, along with one more pinch of salt and some black pepper. Next add in the pumpkin puree, diced tomatoes and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
- Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!
- Makes 6 servings.