It’s Pumpkin Season.
Happy Fall! Since coming back to Boston, I have absolutely been LOVING the Fall weather. I truly missed this time of year. Waking up to a cool, crisp morning with a warm cup of coffee. There is just something about this peaceful moment that I really love.
One of my absolute favorite things to do is cook for others. I love the process of cultivating a delicious meal and enjoying it with people I love and enjoy. Since arriving home to my family, I have been cooking , running outside, beach walks, exploring new restaurants and learning. While here, I am maximizing this beautiful season of life. Lately, I have been doing a lot of reflecting on 2019. Reflecting is vital to growing through and creating massive change in your life. I love reflecting on everything: strengths, weaknesses, areas of growth and vision. As I wrap up 2019 my mantra is do what feels good.
The BEST Turkey Chili
Today, I am sharing one of my favorite Fall lunch or dinner recipes: Pumpkin turkey chili. This recipe is really easy to make and always leaves room for leftovers the next day. It’s packed with healthy and hearty ingredients – both spicy and sweet.
This recipe is perfect for meal prep or is a great week night meal! Who doesn’t love warming up to a bowl of chili on a crisp Fall day.
Pumpkin Turkey Chili
Yield 5 Servings
- 1 pound extra lean ground turkey
- 1 tbsp of avocado or olive oil
- 1 jalapeno
- 1 white onion
- 1 can of pumpkin puree
- 3 garlic cloves
- 1 can of kidney beans
- 28 oz. can of crushed tomatoes
- 2 tbsp pure maple syrup
- 3/4 cup of vegetable or chicken stock
- 2 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp ground cinnamon
- dash of ground cloves
- sea salt and pepper to taste
- Heat a large sauce pan to medium heat. Carefully drizzle in avocado oil, once oil is hot add in chopped onion, minced garlic and sliced jalapeño. Allow to sauté for about 3 minutes.
- Then add in the ground turkey, breaking up the meat and cooking until browned for about 5 minutes.
- Stir in ALL spices to season the meat cinnamon, chili powder, cumin, cinnamon, cloves, sea salt and pepper.
- Next add in the crushed tomatoes, beans and vegetable stalk. Stir to fully combine all flavors. Finally fold in the pumpkin puree. Cook chili on low hear for 2-3 hours.
- Enjoy! Garnish with avocado, cilantro, and Greek yogurt if you wish!
I hope you enjoy this dish! I love seeing all of your creations, share them with me Tag @theempowerist on IG or direct message me!
With Love & Gratitude, Carly