This Pumpkin Turkey Chili is pure comfort in a bowl. The sauce is packed with nutrition from lots of veggies, so it’s an all in one dish.
Have you ever tried adding pumpkin to chili? I’ve seen recipes with pumpkin stirred in but had never gotten around to trying it. Lately, I’ve been trying to repurpose sauces from recipes and turn them into a new dish. This is a great example of how I did this recently.
Typically, when I make chili, I saute onions, celery and garlic before browning the meat, but since I had some of my Super Vegetable Blend-In Sauce leftover in my fridge, I simply poured this into the pot after browning the ground turkey, no need to chop up any more vegetables. Also, remember the Chicken Tinga Tacos I made last week? The tomatoey sauce with oregano and chipotle was perfect for this chili since it already had most of the flavors I normally would add to chili. A can of pureed pumpkin went right into the pot, sneaking in even more veggies into this chili.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 3 cups Chicken Tinga Sauce
- 1 cup Super Vegetable Blend-In Sauce
- 3 cups cooked beans, your choice
- salt, to taste