Pumpkin Chili (Gluten Free, Dairy Free, Vegan option)
It’s cool in the South, it’s cold in the North so that means one thing… Soup Season! I like to replace smoothie season with soup season. But soup season leads to my next obsession… chili! Everyone loves chili and it’s the perfect warm meal to enjoy next to the fireplace as you watch Hocus Pocus. I’m really painting a picture for you here. If you love chili, after you try this new recipe, be sure to try my White Chicken Chili too.
Pumpkin is the obsession of fall and it’s delicious in sweet treats, but I love using it in savory dishes too. This chili isn’t overpowered by the pumpkin, but just enough. The quinoa and beans also make this a high fiber meal which is wonderful! To make it vegan, just omit the ground turkey or substitute it with tofu.
I know you will love this chili and it’s especially delicious with cornbread served on the side. I can’t wait for you to try it! xo
Pumpkin Chili
ingredients:
- 1 yellow onion, diced
- 2T olive oil
- 1 lb ground turkey
- 2T chili powder
- 2t sea salt
- 2 cans (14.5oz) diced tomatoes
- 1 can (16oz) kidney beans
- 1c cooked quinoa
- 1 can (15oz) pumpkin puree
instructions:
How to cook Pumpkin Chili
- Sauté onion in olive oil until soft and translucent. Add turkey and brown. Add spices (chili powder and salt). Add tomatoes and their juices. Add beans, quinoa, then pumpkin. Simmer until thickened. If you desire more soupy, add chicken stock. Taste and adjust for flavor. Add more salt if needed. Serve with cornbread.