This healthy pumpkin chili is rich and creamy. It makes for the perfect fall meal, and is incredibly easy for weekly food prep and meal planning.
One of my favorite things about food blogging—and making recipes—is turning skeptics into healthy eaters.
I recently held a DIY food station at a store preview party for the new Sprouts store in Denton. In true fall fashion, my mind immediately went to a ‘build a bowl of chili’ bar. Because, who doesn’t love chili?
The event theme was all about pumpkin. A savory pumpkin dish? Yea, that could get some inquisitive glances. You really don’t see those around very often. Usually the pumpkin posts that explode your newsfeed in the fall are all sweet. Rolls, balls, cookies, cakes, puddings. Obviously I knew I had to challenge myself to make a recipe like this work.
And it did. It was way easier than I thought! This pumpkin chili has a wonderful thick and creamy texture to it—thanks to the two cans of Sprouts’ pumpkin puree. I also realized that it might cause many plant-eaters to be mislead. It does, in fact, have meat in it. So to any vegans/vegetarians who clicked on this recipe thinking you had a new tasty recipe to put on your meal plan…I’m sorry. Which is also what I had to say to a handful of people at Sprouts last week.
I ALSO had to say ‘You NEED to try this! It’s a hit with everyone. I promise!’ more often than I wanted. There were quite a few skeptical faces as they passed my table. ‘Pumpkin chili?’ Huh? It was actually pretty awesome as I let everyone load up their cup with pasta, onions, cheese and sour cream—and then saw the surprise and delight that crossed their face.
I love this kind of proof that healthy recipes exist for all types of taste buds.
Also, please don’t think I’m crazy for adding pasta into my DIY chili bar. It’s a thing where I come from. In a real place called Wisconsin. Down here in Texas, even adding beans to chili is frowned upon, so pasta was kinda weird. I actually had a few people ask if the chili in my crockpot was pasta sauce, being that I had a giant dish of pasta ready to be scooped into their cups.
Nope. I’m just a weirdo from Wisconsin.
I’ll let you decide for yourself whether you can give a thumbs up to noodles in chili. Just head to your local Sprouts and make sure to grab the ingredients below!
- Pumpkin Chili
- 3 pounds ground turkey
- 1 pound ground beef
- 4 16 oz cans tomato sauce
- 2 15 oz cans pumpkin puree
- 2 15 oz cans diced tomatoes
- 4 tablespoons chili powder
- 1.5 tablespoons onion powder
- 1.5 tablespoons garlic powder
- 1¼ tablespoons cumin
- pepper to taste
- sour cream
- elbow macaroni
- tortilla chips
- In a large kettle, brown ground turkey and beef. While cooking, break it up into small pieces. Drain grease from kettle.
- Add tomato sauce, pumpkin puree and diced tomatoes to kettle. Stir
- Stir in seasonings. Simmer for at least 30 minutes before serving.
- To serve, add your favorite toppings!
Disclaimer: This post is sponsored by Sprouts. I was compensated for recipe development using pumpkin products. All thoughts and opinions are my own.