All we can do is eat, and all we can eat is soup – the heartier, the better. And there is nothing better than chili, especially not chili with an unexpected pumpkin-y twist.
The pumpkin in this recipe makes the chili taste a little sweeter, a little creamier, a little heartier than you would expect. It makes the chili a beautiful, rustic orange-red color and much thicker in consistency than the traditional stuff made only with crushed tomatoes.
But this chili also has all of the usual suspects: a tomato base, meaty chunks, fragrant spices, and even a heavy (but not invasive) dose of vegetables. The only typical chili ingredient it is lacking is the beans but, since the quinoa adds the chewy protein in their absence, you certainly won’t miss them. You can definitely add them back in if you want to, in addition to or in place of some of the quinoa.
- As I said, make it stick to your ribs even more by adding 1 can of black beans or red/kidney beans.
- Make it vegan by adding 1×15-ounce can each of red beans and black beans instead of the turkey.
- Bump up the nutrition by adding chopped greens like spinach or kale.
- Technically, since quinoa is a seed, rather than a grain, it is paleo. But if you object to, or have a hard time digesting quinoa, simply leave it out and replace it with chopped sweet potatoes, cooked brown rice, corn, or any combination of the three.
- Double the batch and freeze it for a
rainycold day.
There is an option here for anyone you might need to feed, making this recipe a must-make for anyone who needs an antidote to February right now. I know I do!
Pumpkin Quinoa Turkey Chili
Ingredients
- 1 cup uncooked quinoa
- 1 cup chopped onion
- 1/2 Tablespoon minced garlic
- 2 Tablespoons extra virgin olive oil
- 1 lb ground turkey
- 1/4 teaspoon each salt and pepper
- 3 cups crushed tomatoes
- 1 cup water or chicken or turkey stock
- 1 can pumpkin puree, 15 ounces
- 2 teaspoons smoky paprika
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon pumpkin spice
- 1 cup chopped carrots
- 1 cup chopped zucchini and/or green pepper
- 1 cup chopped celery
- 1 can black beans, 15 ounces, optional, rinsed and drained
- Fresh cilantro, optional, green onion and pumpkin seeds for garnish
Instructions
- Cook the quinoa in 2 cups boiling water until water is absorbed and quinoa is soft and fluffy.
- In a large stock pot, sautee the onion and garlic in the olive oil until tender and translucent.
- Add the ground turkey (breaking it up into bite-sized chunks) and saute with the salt and pepper until mostly brown on the outside (it's ok if it's still partly pink).
- Add the crushed tomatoes, water and pumpkin and stir a few times to incorporate, then stir in the spices.
- Finally, stir in the veggies, cooked quinoa and (if using) black beans, and simmer for 10-20 more minutes, until the vegetables are tender.
- Serve immediately, garnished with cilantro, green onion and pumpkin.
Notes
Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Suggested variations: - Make it stick to your ribs even more by adding 1 can of black beans or red/kidney beans. - Make it vegan by adding 1x15-ounce can each of red beans and black beans instead of the turkey. - Bump up the nutrition by adding chopped greens like spinach or kale. - Technically, since quinoa is a seed, rather than a grain, it is paleo. But if you object to, or have a hard time digesting quinoa, simply leave it out and replace it with chopped sweet potatoes, cooked brown rice, corn, or any combination of the three. - Double the batch and freeze it for another day.
Joanne says
So many people give up eating pumpkin after THanksgiving and that is just SO SILLY. I am into it year-round, and especially love it in all things spicy. This sounds great!
Nora (A Clean Bake) says
I am totally with you, Joanne!
Monica says
I once made a vegetarian chili with quinoa and it was so nice and hearty. This one with turkey and pumpkin looks so good! I love making something hearty like this and having a big batch so I can stow some away in the freezer. It is such a treat to be able to pull it out later and have a hearty, nutritious meal ready in a snap! It’s so cold here (and snowing) – this is perfect winter comfort food.
Nora (A Clean Bake) says
Yes, this freezes SO well and makes for an awesome last-minute dinner on a cold night!
Justine | Cooking and Beer says
Um hello beautiful bowl of chili with all kinds of amazing flavors! Pinning this! <3
Nora (A Clean Bake) says
Thanks, Justine!
Mary Frances says
Heck to the yes! I’m never done with pumpkin, and especially not chili. It is my favorite comfort food! These photos are stunning Nora, I love how you got a hearty soup with such bright and fresh colors!
Nora (A Clean Bake) says
No way, let’s never be done with pumpkin!
Selena @ The Nutritious Kitchen says
Okay hello you officially know the way to my heart. CHILI! I have yet to make a pumpkin version of chili…I’m not sure why but I’ve always been skeptical but your photos are mind blowing. Seriously I am in awe of your lighting and everything!!
Nora (A Clean Bake) says
Thank you so much, Selena!
Zainab says
Oh my my!! I need more soups in my life with the way this winter is going. This looks hearty and delicious!
Nora (A Clean Bake) says
Yes you do! Thanks, Zainab!!
Michelle says
I have made this recipe several times, because it’s wonderful! I’ve had to remove the tomatoes and chili powder due to allergies, but it’s still really good! I just add more chicken or turkey stock. It’s an excellent recipe.
Nora (A Clean Bake) says
Thank you for letting me know that it can be enjoyable without the tomatoes! I know many readers have nightshade sensitivities, so that’s great to know. I’m thrilled that you like this chili!
Heidi Geronimo says
This recipe was delicious! Even my kids (5 & 8) loved it.
Nora (A Clean Bake) says
That’s so nice to hear! Thank you for letting me know.
Deb says
This was really good. I did have to add more water and cook it way longer than what the recipe stated in order to get the veggies tender.
Nora (A Clean Bake) says
Glad you enjoyed it!