Pumpkin is good in coffee, but man oh man, it’s amazing in chili. The slight sweetness lets you pile on the heat without making it crazy hot. It just has layers and layers of flavor.
Jedd and I have had this for dinner for the last three days, and I’m going to make another batch over the weekend. It’s insanely good.
Pumpkin and Cayenne Chili
1 tablespoon avocado oil
1 lb. ground turkey
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon worcestershire sauce or liquid aminos
1 large red onion, diced
1 red bell pepper, diced
½ orange bell pepper, diced
1 cayenne pepper, seeded, deveined and sliced
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons hot smoked paprika
½ cup pumpkin puree
2 cups chicken broth
1 (28 oz.) can diced tomatoes
Scallion greens, for garnish
Heat avocado oil in a large Dutch oven over medium heat. Add turkey, and break apart with a spatula. Season with salt and pepper. Cook until turkey is no longer pink and is cooked through, about 8 minutes.
Stir in worcestershire, diced onion, bell peppers and cayenne. Cook until softened, about 5-7 minutes.
Add chili powder, cumin and hot smoked paprika, and stir for 1 minute.
Stir in the pumpkin puree, chicken broth, and tomatoes, and bring to a light simmer.
Reduce heat to low, cover, and simmer for 20 minutes.
Garnish with scallion greens and serve.
(Photos by Launie Kettler)