It’s getting chilly outside so that means it’s CHILLI SEASON!!! In this video, I’ll be showing you how to whip up my favorite chili and the best part is that it freezes extremely well!!!
If you’re here for the recipe, HERE IT IS!:
Creamy Pumpkin Turkey Chili: Serves 6
- 3 tablespoons (45 ml) olive oil
- 1 onion, finely chopped (1 cup)
- 2 large carrots, chopped (1 ½ cups)
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon crushed red chili
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds (675 g) ground turkey thigh (I just used 2lbs regular ground turkey)
- 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)
- 1 15-ounce (285 g) can unsweetened pumpkin purée (Make sure it’s NOT pumpkin PIE MIX!!!)
- 2 15-ounce (850 g) cans cannellini beans, drained
- 2 cups (500 ml) low-sodium chicken or vegetable broth
- Kosher salt
- ½ cup (125 ml) heavy whipping cream, optional
- Prep all of your ingredients ahead of time to make it easy.
Pour the olive oil into a large pot and place over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally.
Add the garlic and all the spices through the black pepper, stirring to coat in the oil.
Add the turkey and cook until it’s no longer pink, stirring and breaking the meat up
Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover, and cook 20 minutes, adjusting the heat so it doesn’t boil.
Remove from the heat and stir in the cream, if using. Taste and adjust the seasoning if needed. Serve immediately, OR pack it away in containers and freeze. When you would like some, just defrost in the microwave and have it as is, or over pasta or rice.
Have a beautiful day!