Adapted from a well-loved recipe by The Pioneer Woman
We all associate pumpkins with October: spooky jack-o’-lanterns, pumpkin spice lattes and beautifully decorated porches — it truly is a magical season!
But did you know that pumpkin also packs an impressive punch of vital vitamins and electrolytes needed to keep you healthy during the change in seasons? It’s true. Pumpkin is rich in vitamin A, particularly important for vision. Pumpkin is also particularly high in potassium and vitamin C, both of which have well documented benefits for heart and vascular health! So while pumpkin spice lattes may be cozy and delicious, try adding a bit of pumpkin to savory meals as well for an extra boost of health promoting elements. One tried-and-true favorite is pumpkin chili.
1½ tbsp. olive oil (divided)
1 lb. ground turkey
1 yellow onion, chopped
1 large or 2 small red or yellow bell peppers, chopped
2 cloves garlic, minced or pressed
2 tsp. ground cumin
2 tbsp. chili powder
½-1 tsp. salt (optional)
½ tsp. ground cinnamon
1 15 oz. can pumpkin puree
2 15 oz. cans fire-roasted tomatoes with their juices
1 15 oz. can kidney beans, drained
1 15 oz. can black beans, drained
3 cups vegetable or chicken broth
Optional (to garnish): avocado slices, plain Greek yogurt or sour cream, pumpkin seeds
- In a heavy-bottomed pot or dutch oven, heat 1 tbsp. olive oil over medium heat. Add ground turkey and stir until well cooked (about 7-9 minutes). Set aside.
- Add another ½ tbsp. olive oil to pot; add onion and bell pepper and cook over medium heat until onion is translucent and softened.
- Add cumin, garlic, chili powder, salt (optional) and cinnamon. Stir well, until fragrant (about 1 minute).
- Add tomatoes, beans, pumpkin, broth and ground turkey. Stir well to combine and bring to a boil over medium-high heat. Reduce to medium-low and cover, allowing the soup to cook, stirring occasionally, for 20-30 minutes.
- Garnish as desired with avocado, yogurt/sour cream or pumpkin seeds.