Pumpkin Turkey Chili
If you are looking for that amazing healthy and clean recipe, this is it! My great friend, Chris, made this amazing Pumpkin Turkey Chili. I have such a hard time getting a good chili recipe since I can’t eat red meat. He told me about it and next thing I know I have a freezer full! Thankful for such amazing friends!
Recipes like this are amazing because you can cook a big batch and freeze it! I have had this Pumpkin Turkey Chili two times this week. Kentucky weather is getting cooler and this was a nice soup to warm up with!
Pumpkin Turkey Chili
Ingredients
- 1 Tbsp Vegetable Broth
- 1.5 Lbs Ground Turkey
- 1 Medium Onion, chopped
- 3 Cloves Garlic, minced
- 1 Medium Red bell pepper, seeds removed
- 1 16oz can Canned Pumpkin Puree
- 1 28oz can Diced Tomatoes
- 3 Tbsp Apple Cider Vinegar
- 1 Tbsp Tomato Paste
- 1 Tsp Ground Cumin
- 1 Tsp Cayenne Pepper
- 1 Tsp Paprika
- 1/2 Tsp Ground Cinnamon
Instructions
- Heat Vegetable Broth in a large skillet over medium heat.
- Add Turkey and cook thoroughly.
- Transfer to a large soup pan and add the remaining ingredients.
- Stir thoroughly and bring to a boil.
- Lower heat and simmer for one hour.
- Serve hot!
- If you want to freeze, let the soup completely cool and portion in to freezer bags or freezer safe storage containers.
** This recipe was originally published in BRAND NUE, WEIGHT LOSS IN OVERDRIVE BY DR. MATTHEW NUESSE D.C. CME.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
