Turkey Pumpkin Chili

Instead of a one pot meal, make it a one pumpkin meal.

Wendy Paul shares this recipe that will make you the fun mom on the block.
Turkey Pumpkin Chili
1.25 pounds ground lean turkey
1 medium sweet onion, diced
1 tbsp. olive oil
1 cup pumpkin puree
2 tbsp. chili powder
1/2 tsp. garlic powder
1 tbsp. dried basil
1 tsp. cinnamon
1-2 tsp. kosher salt (to taste)
1/2 tsp. smoked paprika
2- 14 oz. cans kidney beans, rinsed
1- 32 oz. can crushed tomatoes
16 oz. vegetable broth
2 cups water
1 cup quinoa
1 cup lentils (optional)
4 cups chopped kale
1 cup pumpkin puree
Sugar Pie pumpkins for baking chili in (optional)

In a large stock pot, cook your onion and ground turkey in the olive oil over medium heat for 4-5 minutes. When the meat is mostly browned, add the seasonings; chili powder, garlic, basil, cinnamon, salt, and smoked paprika. Toss the seasonings into the meat, coating all the meat. Let cook for another 2-3 minutes. This adds a tremendous amount of flavor to the chili. Then add the crushed tomatoes, broth, water, quinoa, and lentils. Simmer for 20-30 minutes. Add the chopped kale and scoop into cleaned sugar pie pumpkins or serve while warm.

Clean your sugar pie pumpkins, and prepare your baking sheet with parchment paper. Preheat your oven to 400 degrees. Place your sugar pie pumpkin on the baking sheet and fill it with the chili, leaving 2″ of space from the top. Place the top on your pumpkin and bake for 1 hour, for smaller pumpkins, up to 1 1/2 hours for a larger one. A knife should pierce through the flesh of the pumpkin very easily. Serve your chili with scoops of flesh of the pumpkin, for added texture and flavor. This chili freezes really well.

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