Spicy Pumpkin Sweet Potato Chili

Loaded with protein and simmering with seasonal flavors, this hearty chili is a perfect match for cooler weather.
  • 15
    Prep Time
  • 45
    Cook Time
  • x6
    Servings
  • 1 box Modern Table elbow pasta
  • 1 pound ground turkey
  • 1 can tomatoes & chilies (Rotel)
  • 1 can fire roasted tomatoes
  • 1 can tomato paste
  • 1 (12 oz) bottle of pumpkin beer (or 1.5 cups beef broth)
  • 1 cup pumpkin puree
  • 1 can kidney beans
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 sweet potatoes, cubed
  • 3-4 Tablespoons chili powder, divided
  • 1-2 teaspoons red pepper flakes
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cumin, divided
  • 1/4 teaspoon nutmeg, divided
  • 1 teaspoon sea salt, divided
  • 1 teaspoon black pepper
  • Shredded cheddar cheese, for garnish
Buy the Noodles
  1. In a large skillet, brown ground turkey, seasoning it with salt and chili powder. Drain fat and transfer to Dutch Oven.
  2. Combine remaining ingredients to pot, stirring well.
  3. Bring to boil, reduce heat and let simmer for a minimum of 45 minutes, stirring occasionally if able.
  4. Garnish with shredded cheddar if desired.
  5. Enjoy!

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