The leaves are changing colors and the temperatures are dropping, which means you’re probably on your way home from work, feeling pretty miserable (at least I am). There’s nothing better than to come home on a cold day to some warm soup, and in this case, chili! With a little autumn twist on it, adding the pumpkin puree adds that extra flavor that puts you in the seasonal mood while warming ya up, as well! :)
pumpkin chili Photo Credit: The Spunky Coconut
  Ingredients:
  • 3 cups chopped yellow onion
  • 8 cloves garlic, chopped
  • 1 pound ground turkey
  • 2 (15 oz) cans fire-roasted tomatoes
  • 2 cups pumpkin puree
  • 1 cup chicken broth
  • 2 tablespoons honey
  • 4 teaspoons dried oregano
  • 2 teaspoons chili spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1-2 tbsp. EVOO
  Directions:
  • In a large pot sauté the onions and garlic in olive oil for about five minutes. Add the ground turkey and break it up with a spatula as it cooks for about five minutes. Add the rest of the ingredients, stir and bring to a simmer. Simmer without a lid for about 15 minutes. Add more chicken broth to thin slightly if desired. Serve with a nice big salad.