It’s been a reeaalllly long time since I’ve been sick, so I guess it was bound to happen sooner or later. Especially since L just got over a bad cold. So I’m hunkered down with an awful sore throat, body aches, congestion, fever and chills that I haven’t been able to shake since Sunday afternoon. The only foods that sound remotely good to me right now are green juice, ice pops, tea and soup. Actually, scratch that….there’s a fresh batch of Turkey Pumpkin Chili in the fridge right now, and it sounds pretty darn good! It’s a hearty, comforting mix of lean ground turkey, diced tomatoes & pumpkin, a warm blend of spices, and of course, black beans and kidney beans. While I’d love to devour a warm bowl of chili (topped with some shredded cheddar and sour cream), my throat is way to sore and swollen for anything solid. How about you whip up a big batch of chili, and I’ll life vicariously through you?!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, seeded & diced
- 2 jalapenos, seeded & diced (optional)
- 3 cloves garlic, minced
- 1 lb. ground turkey
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 14-ounce can diced tomatoes with jalapenos
- 1 15-ounce can pumpkin puree (not pie filling)
- 2 cups chicken stock
- 1 15-ounce can black beans, drained & rinsed
- 1 15-ounce can kidney beans, drained & rinsed
- Salt and fresh ground pepper
Instructions
1. Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onion, red pepper, jalapenos (if using) and garlic. Season with 1/2 teaspoon salt and a pinch of fresh ground pepper, and cook until tender, about 5 minutes.
2. Add the turkey, and cook until browned, stirring occasionally. Stir in the chili powder, cumin, oregano, cinnamon and cayenne pepper, and cook for 1-2 minutes.
3. Add in the diced tomatoes, pumpkin, chicken stock, and beans, and stir to combine. Bring the chili to a boil, then reduce the heat and simmer, uncovered, for 20 minutes.
4. Ladle into bowls and serve immediately with your favorite toppings. Store in a sealed container in the refrigerator for up to 1 week, or freeze for up to a few months.
Enjoy this comforting, warm bowl of Turkey Pumpkin Chili, perfect for those cozy nights at home. Whether you're battling a cold or simply in need of some delicious comfort food, this recipe is sure to satisfy.
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Tagged as: beans, black beans, chili, comfort food, freezable, gluten free, healthy, kidney beans, pumpkin, turkey
When you're feeling under the weather or just in the mood for some comforting food, our Sundried Tomato and Olive Tapenade recipe is sure to hit the spot. With a combination of rich sundried tomatoes and flavorful olives, this tapenade is perfect for spreading on crackers, vegetables, or even using as a topping for grilled meats. Try it out today!
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