Turkey Pumpkin Chili
This autumn-hued chili from @ChefBillyParisi is chock full of fall flavors that will surely warm your belly when the weather gets cold.
Colored and flavored by Heinen’s organic pumpkin puree along with chili staples like ground turkey, onions, celery, carrots and beans, this seasonal soup is almost too good to be true!
Turkey Pumpkin Chili
Serves 10
Ingredients
3 Tbsp. olive oil
2 yellow onions, peeled and small diced
3 celery stalks, small diced
3 carrots, peeled and small diced
3 garlic cloves, finely minced
2 lbs. ground turkey
2 Tbsp. dried cumin
2 Tbsp. chili powder
4 cups chicken stock
2 15 oz. cans Heinen’s pumpkin puree
1 cup heavy whipping cream
4 15 oz. cans Heinen’s cannellini beans, drained
3 Tbsp. fresh parsley, chopped
Salt and pepper, to taste
Instructions
1. Add the olive oil to a large pot over medium-high heat and lightly caramelize the onions, celery and carrots for 10-15 minutes.
2. Add the garlic and sauté for 1 minute before adding the turkey, cumin and chili powder. Cook until the turkey is completely cooked through, stirring regularly to break the turkey into pieces.
3. Add the chicken stock, pumpkin puree and whipping cream. Mix to combine.
4. Stir in the beans, parsley, salt and pepper.
5. Serve.
Pumpkin Chicken Chili
Check out my pumpkin chicken chili recipe! This chili will keep you warm through the winter months without all the calories! Under 500 calories per bowl
For the full recipe and step-by-step instructions, check out my blog!
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Slow Cooker Pumpkin Chili
SLOW COOKER PUMPKIN CHILI
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Yes, you read that right PUMPKIN chili. It has a unique flavor but still chili-like. Great meal for this fall weather.
RECIPE:
INGREDIENTS:
1 lb. ground beef
1 cup pumpkin puree (canned or fresh made)
29 oz. can tomato sauce
2 cups water
2 Tbsp. chili powder
2 tsp. pumpkin spice
1½ tsp. salt
1 yellow onion diced
1 red bell pepper diced
1 orange bell pepper diced
2 garlic cloves minced
1 habanero pepper, minced (optional, only use if you like spicy!)
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Start by browning the ground beef. Do this on the stove top in a large skillet set over medium high heat. Brown the meat and crumble it with a wooden spoon or spatula. Drain any fat and then add the ground beef to the slow cooker.
Add the pumpkin puree, tomato sauce, water, chili powder, pumpkin spice, salt yellow onion, bell peppers, and garlic. Add a minced habanero pepper if you want a spicy chili. Stir.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
When the cooking time is up, stir and serve. Top with your favorite chili toppings and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#pumpkinchili #slowcooker
Chicken and Pumpkin Chili ~ Pumpkin Chili Recipe ~ Noreen's Kitchen
Today I want to share this delicious, hearty and simple chicken and pumpkin pan chili. Yes, you read that right! Pumpkin is right there in this chili and it is great! This chili is full of cubed chicken, three kinds of beans, delicious, smokey spices and canned pumpkin puree. It is beautiful and perfect for cool fall evenings. It is filling and the leftovers make a great dip or lend themselves to be used in other great leftover makeover dishes!
I started out by using only three chicken breasts which I cubed kind of small. I allowed these to sautee in some sunflower oil until the sizzled. That is how I know all the water has cooked out of the chicken as well as the pan. Then I added onion, red and yellow bell pepper as well as poblano pepper and, of course garlic. I only tossed these in the pan to coat and get them going.
I created a lovely blend of spices that would have a delicious smokey flavor that would really enhance the chili and bring out all the goodness that I was putting in there. Basics such as chili powder, cumin, and oregano went is as well as smoked paprika and chipotle powder give this a nice low, warm heat when you eat it. If you don't like that, you can dial back or leave it out.
We also added tomato and green chili along with canned pumpkin puree, chicken broth and lots of beans. Three kinds to be exact. white cannellini beans, pintos and black beans. I also would add a can of red kidney beans the next time I make this. You can add as many as you like, as long as you compensate with the liquid ingredients to give you a nice thick and saucy chili.
Since this is a pan chili, you don't need to simmer it all day long. Just 15 to 20 minutes on the stove should do it and you are on your way to a delicious warm meal. We served ours topped with shredded cheddar, sour cream and cilantro and crackers on the side. You can do whatever is your favorite for a chili topper or dipper.
This made lots of chili. It fed our family for two full dinners and also several lunches throughout the week. In total, I would estimate that this would give 10 to 12 generous servings.
Leftovers can easily be frozen. Allow the chili to cool, pour into an airtight container and freeze for up to three months. You can thaw on the counter and re-heat or you can heat up gently from frozen with a bit of liquid such as water or broth to help prevent scorching.
This chili is also a great base for leftover makeovers! You can make delicous chili dip with this by adding more cheese, guacamole and sour cream and serving with chips. You can just serve with tortilla chips and dip away for a quick and delicious lunch. You can also mix some of this chili with cooked rice and use as a filling for delicious chili burritos. You can smother them with enchilada sauce, top with more cheese and pop in the oven to heat through and you will have amazing chicken and pumpkin, enchilada style chili burritos! Serve a warm flour or corn tortilla topped with chili and a fried egg for a wonderful autumn rendition of huevos rancheros! There are so many possibilities!
I hope that you give this chicken and pumpkin pan chili a try and I hope you love it!
Happy Eating!
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Homemade Turkey-Pumpkin Chili Recipe | SAVORY and SUPER Delicious | Real Simple @Home
Is there a recipe that shouts “fall” more than a chili made with turkey and pumpkin? Probably not, and this delicious dish has ample spices to draw out the savory side of the pumpkin and cannellini beans to add body to each hearty bowl. If you want a fresh herb to sprinkle on top, try cilantro, which comes from the same plant as the coriander seed, which infuses the base of the soup.
INGREDIENTS:
-2 tablespoons olive oil
-1 small yellow onion, chopped
-1 pound 93% lean ground turkey
-1 tablespoon plus 1 tsp. ground coriander
-2 ½ teaspoons smoked paprika
-1 ½ teaspoons kosher salt
-2 15-oz. cans cannellini beans, drained and rinsed
-1 15-oz. can pumpkin puree
-1 ½ cups low-sodium chicken broth
-Hot sauce, sour cream, and sliced scallions, for serving
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#Hearty #Chili #Fall
Pumpkin Chili | Kin Community
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AMY'S PUMPKIN TURKEY CHILI
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
1 pound ground turkey (dark meat preferred)
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
METHOD:
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
In another skillet, cook the turkey until well done (no longer pink) Transfer everything into a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours.