Cozy Pumpkin Chili (GF, DF)

Fall is here, and while we’re ready for cozy meals, we still want to prioritize high protein, nutrient-rich recipes. This pumpkin chili is the perfect solution: hearty, feel good, and packed with nutrition. This recipe is naturally gluten and dairy free, and is a hit with the kiddos.

Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 2 orange bell peppers, diced

• 2 parsnips, diced (can sub with carrot or butternut squash)

• 2–3 garlic cloves, minced

• 1 lb ground turkey, beef or chicken

• 1 tsp onion powder

• 1 tsp paprika

• 2 tsp chili powder

• 1 tsp ground cumin

• Pinch of nutmeg

• 1-2 dashes of Tabasco or your favorite vinegar-based hot sauce

• Salt and black pepper, to taste

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)

• 1 (15 oz) can black beans, drained and rinsed

• 1½ cups chicken broth

Optional Toppings

• Sour cream

• Sliced tamed jalapeños

• Fresh cilantro

Instructions

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the chopped bell pepper and parsnip, cooking another 6-8 minutes. Add the minced garlic and cook for 1 more minute, until fragrant.

2. Cook the turkey in warming spices:
   Add the ground turkey to the pot, breaking it up with a spoon. Season with onion powder, paprika, chili powder, cumin, nutmeg, salt, and pepper. Add hot sauce if desired. Cook until the turkey is browned and fully cooked through.

3. Add the rest of your mix-ins:
   Add in the fire-roasted tomatoes, pumpkin purée, chicken broth and black beans and mix well to combine.

4. Simmer:
   Bring the chili to a gentle boil, then reduce heat to low and let it simmer uncovered for about 20 minutes. Stir occasionally to keep it from sticking.

5. Serve:
   Once the chili is thickened and flavorful, give it a good stir and serve hot. Top with your favorite garnishes— I love a dollop of sour cream, some tamed jalapeño slices, and fresh cilantro.

Tips & Variations

• Make it vegetarian by skipping the turkey and adding another can of beans.

Pumpkin Chili with Jo’s Favorite Toppings