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Hearty & Healthy, Sweet-N-Slightly Spicy Turkey Pumpkin Chili

This Hearty & Healthy, Sweet-n-Slightly Spicy Turkey Pumpkin Chili is super easy and quick to make on the stovetop or in the slow-cooker, and it’ll stick to your ribs – not to your waistline!

Hearty & Healthy Turkey Pumpkin Chili
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During busy pre-holiday schedules, when the weather turns colder, there’s nothing better than warming up with dinner served up in a bowl that screams “Make Me!”  

Simple wholesome food for those days when you want a meal ready to eat lickety-split!

This Hearty & Healthy, Sweet-n-Slightly Spicy Turkey Pumpkin Chili recipe is now one of my go-to meals that’s super satisfying, has great flavor, is easy to make, and is simple to double or triple the batch if you’re feeding a crowd. Perfect for throwing together or making ahead for a dinner that’s ready in no time flat!

What could be better than a warm bowl of chili when the weather turns cold? My answer would be to make the chili hearty, healthy and low in calories too!

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That’s when I discovered that I was out of all types of ground frozen burger, kidney beans, chili beans and green peppers all ingredients I use in my beef-based chili recipe. My heart began to pick up its pace.

What now? Humm, I stood as if frozen in my footsteps with the freezer door wide open, gawking, pondering, thinking, wondering…

Spying a nearly 6-month old package of frozen ground turkey, I grabbed it quicker than a one-armed bandit! Nearly jumping for joy, I turn, catching the freezer door with my foot to close it, “This could be what’s for dinner tonight,” I reaffirm out loud to myself.

By the way, talking to yourself is totally permissible, especially when your needing inspiration and you have no idea what you’re about to come up with for dinner.

Another glance at my watch shows fifty minutes and counting before dear hubby is home.

Not that he expects dinner to be on the table when he arrives. He doesn’t. It’s all in my head, the reasoning, agonizing about why something needs to be simmering on the stove or baking on the oven, awaiting his arrival. It’s completely a hang-up I own.

I’m sure that some psychotherapist somewhere could explain why I put this pressure on myself. Never the less I do it. For whatever reason, I have this crazy idea that if dinner is underway and I can make it look like everything in our world is harmonious, life rolling along blissfully then, in fact, it will be just that: no stress, no worries, simply a blissful world at Lac du Nibiinaabe.

Another glance at my watch confirms just forty-five minutes now.

“C’mon girl, get with it! No time to spare.” The voice in my head propels me into action.

I begin loading my arms with fixings from the pantry – Canned Tomatoes, Baby Butter Beans (“Thoughts” – Yes/No??? Yes. The flavor of the beans should go well enough with turkey.), Red Onion, Canned Pumpkin (WHAT? Canned PUMPKIN??? Oh, what the hey, YES, Canned Pumpkin. I think I’ve read about using it in chili somewhere.)

All ingredients gathered, plop or rather thud, into the skillet the frozen ground turkey is finally on the stovetop. Add a little water, medium heat, cover with a lid and the frozen mass is on its way to thawing quickly. Thanks to my mix-n-chop-it tool, as the turkey thaws and cooks it’s easy to break down into smaller sized pieces right in the pan. Then comes the olive oil to brown the meat on all sides.

While the turkey cooks, I chop up the onion and yellow pepper from the fridge, then add them to the skillet to sauté along with garlic before stirring in the remaining ingredients.

The magic begins. The kitchen transformed into a pleasing place full of warmth. “It smells wonderful in here!”

I turn the burner to a low simmer. The breezeway door opens. Hubby’s home!

“Hi, honey! Glad you made it!” Under my breath, a silent sigh of relief. Whew! Calming, the tension in my body relaxes, I smile knowing that everything has come together just in time.

“How was your day?” I ask nonchalantly. “Oh, and by the way – dinner should be ready in about thirty minutes…”

Most importantly, a quick fifteen minutes is all it takes to get this yummy chili ready to simmer. Not bad for a dish that can easily be reheated, last a few days, and is perfect as part of breakfast, for lunch or dinner!

Poached Egg on plate over Turkey Pumpkin Chili

Yummy for breakfast! Poach an egg or two, and serve over Hearty & Healthy, Sweet-n-Slightly Spicy Turkey Pumpkin Chili with your favorite brand of grated cheddar cheese and parsley to garnish…

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Hearty & Healthy Turkey Pumpkin Chili

Hearty & Healthy, Sweet-N-Slightly Spicy Turkey Pumpkin Chili

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Hearty & Healthy Turkey Pumpkin Chili

Hearty & Healthy Turkey and Pumpkin Chili

Course: Dinner, Lunch, Supper
Cuisine: American
Keyword: Chili, healthy, hearty, Pumpkin, soup, Turkey
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Slide to Adjust Servings: 6 Bowls (1-1/2 Cups ea.)
Calories: 408kcal
Author: G-Free Deliciously | Kymberley Pekrul
Hearty and healthy, this sweet and slightly spicy Turkey and Pumpkin Chili is super easy and quick to make on the stovetop or in the slow-cooker, and it’ll stick to your ribs – not to your waistline!
Print Recipe

Ingredients

  • 1 pound Turkey raw, ground
  • 1 Tablespoon Olive Oil
  • 1 medium Red Onion diced
  • 1 medium Yellow Bell Pepper diced
  • 1 clove Garlic (fresh or jarred), minced
  • 1 can Pumpkin
  • 1 can Baby Butter Beans drained and rinsed
  • 2 cans Diced Tomatoes canned, packed in juice
  • 1 Cup Gluten-Free Chicken Stock (or, Gluten-Free Chicken Bouillon packet plus one cup water.)
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Maple Syrup
  • Salt and Pepper to taste
  • Cheddar Cheese grated, for topping

Instructions

  • Heat a large deep skillet over medium heat, add olive oil and ground turkey, stir and chop to brown the meat on all sides.
  • Add onion, pepper, and garlic to the skillet, sauté for about three minutes until the onion begins to turn translucent and peppers are slightly tender.
  • Stir in remaining ingredients, turning in the pan until everything is combined. Reduce burner heat to medium-low and simmer for 30-45 minutes for the flavors to blend*.
  • Serve with Cheddar Cheese

Notes

Delicious for Breakfast Too!

Poached Egg Over Turkey Pumpkin Chili

Serve a Poached Egg over a generous spoonful of Turkey Pumpkin Chili for a quick and delicious breakfast! 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Nutrition label does not include the
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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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Kymberley Pekrul

hey! i’m so
 Happy to Meet You!

I’m Kymberley. A gluten-free culinary nutrition expert, health and lifestyle coach, foodie blogger and wellpreneur.

I’m on a mission to educate and empower individuals to take an active role in their health. Join me in exploring healthy, nutritious gluten-free recipes that taste absolutely DELICIOUS!

Follow me as I share simple meals I make for my family, transform traditional favorite recipes to gluten-free, get creative with meal planning, and make balancing a gluten-free lifestyle easy-peasy through faith-based passion, practical tips, and empowered purpose for living happily gluten-free! 

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