What I Ate Wednesday – Turkey Pumpkin Chili

Happy Wednesday friends! The first batch of Turkey Pumpkin Chili for the fall season has been made! It’s just one of those perfect cold-weather meals and absolute comfort in a bowl!

Before we get to this tasty recipe, let’s take a peek at some of my favorite eats from last week!

Breakfast

cinnamon-raisin-french-toast

Life begins after pumpkin coffee and cinnamon raisin french toast! Don’t forget to top it with lots of Reddi Whip and cinnamon!

Morning Snack

tlc-smores

Try topping a warm S’Mores Quest Bar with some TLC S’Mores dessert spread! Talk about a marriage made in heaven! Trust me on this one, you will not be disappointed!

A warm bowl of Turkey Pumpkin Chili is the absolute perfect meal for a cool fall day!

This Turkey Pumpkin Chili comes together fairly quickly! The addition of pumpkin adds the creamiest texture and savory flavor, making for a hearty fall dish! Feel free to double the recipe if you plan to serve this for a gathering or want to have lots of leftovers. Enjoy!

TURKEY PUMPKIN CHILI

5.0 from 2 reviews
Turkey Pumpkin Chili
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 16 oz lean ground turkey
  • Medium sized onion, diced
  • 1 TBS minced garlic
  • 2 TBS chili powder
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 1 TBS honey
  • 15 oz can great northern beans, rinsed and drained
  • 2 cups pumpkin puree
  • 28 fl oz. fire roasted diced tomatoes
  • 1 cup chicken or veggie broth
  • salt & pepper to taste
Instructions
  1. In a large non-stick pot over medium-high heat, add the ground turkey, onions,and garlic.
  2. Continue to cook until turkey is no longer pink.
  3. Add the cinnamon, cumin, chili powder, honey, broth and tomatoes.
  4. Cover and let simmer for about 10 minutes or until veggies have softened.
  5. Stir in the pumpkin and white beans.
  6. Cook uncovered for about 8-10 minutes.
  7. Top each serving with a dollop of Greek yogurt or sour cream.

Dinner

blue-apron-salmon

My first experience trying a Blue Apron dinner and it was delicious. This was the seared salmon over honey cumin carrots and potatoes. Overall, they impressed me with their organized packaging, clear recipes, and menus. While I won’t be using it as a weekly meal service, I may periodically order from them!

Dessert

eatenlightened

Caramel Oatmeal Cookie ice cream from Enlightened on top of black bean brownies! Couldn’t ask for a better nightcap. This flavor has oatmeal cookie clusters and ribbons of silky caramel throughout the rich caramel ice cream! Definitely one of the best caramel ice creams I’ve ever had!

That’s it for this week’s roundup! See you back here on Friday!

Have you made chili yet this season? What is your favorite recipe? Please share- I would love to hear from you!

4 Responses to What I Ate Wednesday – Turkey Pumpkin Chili

  1. The french toast, snack (yay, Blind Spot nut butters!), nourishing chili recipe, Blue Apron meal, and the fabulous Enlightened ice cream sundae = another winning What I Ate Wednesday meal feature! HAPPY WEDNESDAY!!! xo

    • Happy Wednesday Liz! Thank you as always for all of your support! Blind Spot is coming out with two new seasonal flavors- so keep an eye out for them! I definitely cannot wait to try more of the Enlightened flavors too! xoxo

    • Your too cute! You already know we’ll be living together when we are old and gray! Thanks for sharing over on Face Book- xo

Wendy Moore
wendy@moorewaystowellness.com
(610) 573-8494

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