Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends. They are holding hands, whispering secrets (not about you), planning adventures – they are great pals. In this recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish. Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals. It’s an amazing way to make your dinner or brownies more healthy and better for you. Who doesn’t want that?
Health facts on pumpkin:
It’s full of fiber. Half a cup has 3.5 grams of fiber.
It’s loaded with Vitamin A, alpha and beta-carotenes and is a good source of vitamins C, K, and E.
1 cup of pumpkin puree supplies 3.4 grams of iron which will support a strong immune system and keep you from getting sick.
Pumpkin’s orange color is a clue to its high antioxidant content. Some doctors say that the compounds in pumpkin can help prevent lung cancer, heart disease as well as Type 2 diabetes and arthritis.
It will help support healthy digestion.
One cup of pumpkin puree contains just 83 calories. Compare that to the oils you might use instead!
Pumpkin is amazing – isn’t it?
And don’t forget pumpkin puree is so easy to make!
So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this! If you want you can even throw avocado on top when it’s done!
Other bonuses: Chili freezes amazing, so feel free to make this in advance and keep for that chilly night when your’e feeling lazy and just want to curl under the blankets with your softest socks on!
- 2 green peppers - chopped
- 1 can black beans - rinsed and drained
- 1 can kidney beans - rinsed and drained
- 3 garlic cloves - minced
- 15 ounces pumpkin puree
- 14 ounces diced tomatoes
- 1 cup tomato sauce
- 1 1/2 cup chicken broth
- 1 pound ground turkey
- 1 cup frozen corn
- 4 oz can of diced green chiles
- 1/2 cup salsa verde
- 2 teaspoons dried parsley
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- In a skillet, add your chopped peppers, minced garlic and ground turkey. Cook until turkey is browned.
- Put your ground turkey mixture into a slow cooker. Add all other ingredients and stir so everything is fully mixed up.
- Cook on low for 5 hours.
Even though I made this in August, this would be an amazing Fall and Winter meal for when you need to warm up a bit. This is definitely going on my weekly dinner menu in a few months!
Note: Totally random but my floral background I used in these shots is a vintage clown costume. Our loft is full of clown costume at the moment (more about later) so when I saw this on the rack I knew it was perfect for Fall Pumpkin Chili! Thank you to the kind clown that once wore this and caused many smiles.