I don’t know about you but in the weeks and days leading up to Thanksgiving I am constantly craving the delicious flavors this holiday ushers in. It seems that I cannot get my fill of pumpkin, or any other winter squash for that matter. Not to mention all the wonderful fall seasonings, sage, thyme, nutmeg, and cinnamon to name a few. Each ingredient bursting with bold and comforting flavors your taste buds will delight in. Ah, and now this week, the craziness of prepping side-dishes for the big day begins and my kitchen turns into chaos.  Since I’ll be baking and prepping most of the week I know I need to plan ahead for dinners this week or frozen pizza it is! Tonight, this chili recipe is the effortless meal, filled will all the flavors of Thanksgiving I have been drooling over, and a healthier option than that frozen pizza I mentioned.

Turkey Pumpkin Chili

Prep time: 10 minutes / Cook time: 30 minutes / Serves 6-8

Ingredients

2 lbs ground turkey
1 teaspoon extra virgin oil olive
1-15oz can tomato sauce
1-15oz can tomatoes, diced
1-17.6 oz box pumpkin soup (I used Trader Joe’s)
1-15 oz can kidney beans
1-15 oz can cannellini beans (white kidney)
1 medium onion, diced
1 teaspoon garlic, crushed
1 cup water, warmed
1 teaspoon garlic powder
1 tablespoon salt
1/2 teaspoon ground nutmeg
1 bay leaf
pepper to taste

Garnish
1/2 cup sharp cheddar cheese
1/2 cup sour cream
2 tablespoons green onion, sliced

Instructions

1. In a large pot over medium heat saute garlic and diced onion in the extra virgin olive oil until tender.
2. Add ground turkey, salt, pepper, and garlic powder. Using a wooden spoon, break apart turkey as it cooks, once the meat browns drain and carefully pour back into pot.
3. Add the pumpkin soup, tomato sauce, diced tomatoes, and stir well.
4. Stir in beans and season with nutmeg and additional salt as needed, bring to a boil.
5. Once boiling, lower heat to medium low, add bay leaf and simmer uncovered, stirring occasionally.
6. Chili will begin to thicken in 20-30 minutes, taste for seasoning as preferred.
7. Garnish with sour cream, sharp cheddar cheese and green onion before serving.
8. Serve with a side of cornbread.

Notes

You can use an assortment of beans in this recipe, kidney beans, red beans, white beans, pinto beans, they will all work. If you enjoy spice add a dash of red chili flakes to garnish. To thicken the chili you can consider adding tomato paste as needed.