Oh boy, it’s a big day at Domestikatedlife headquarters! We have two big milestones happening today — Jane started her first day of preschool this morning (queue the tears — mine, not hers!), and today is the one year anniversary of my cookbook being published! It’s sort of like both of my babies have grown up — and with most large emotional changes in my life, I’m dealing with it by turning to comfort food, ha. I was totally feeling some warm, cozy, fall-cooking this week as we kicked off the month of October and decided to experiment with a new autumnal twist on a classic chili recipe. 
This version has a sweetness to it thanks to the addition of pumpkin puree, a bit of honey, and can of baked beans! The sweetness is a nice balance to the chili and paprika spices, and makes a bit more kid friendly (I usually wait to add hot-sauce until the end so that Jane can eat some of the beans and turkey pieces too!). And the pumpkin puree makes for a really smooth, thick texture in the chili — it’s so hearty and comforting (and it looks so darn good in my new Staub Pumpkin Cocottes). Get the full recipe below! 
Pumpkin Turkey Chili.
Ingredients
- Olive Oil
- 1 Large Yellow Onion diced
- 2 Cloves of Garlic minced
- 1 lb. of Ground Turkey
- 1 Packet of Chili Seasoning
- 2 Tsp. of Paprika
- 2 Tbsp. of Honey
- 2 Tbsp. of Tomato Paste
- 1 Cup of Pumpkin Puree
- 14 oz. can of Diced Tomatoes
- 14 oz. can of Red Kidney Beans
- 14 oz. can of White Beans
- 8 oz. can of Baked Beans
- Salt and Pepper
- Hot Sauce to taste
- Serve with cornbread and toppings such as diced red onions scallions, sour cream, cheddar cheese
Instructions
- Heat a drizzle of olive oil over medium heat in a large Dutch oven or pot.
- Sauté the diced onion and minced garlic for 2-3 minutes, until softened.
- Add the ground turkey to the pot and continue to cook until browned and just about cooked through.
- Add chili seasoning and paprika to the ground turkey, and stir to coat. Then mix in the honey, tomato paste and pumpkin puree.
- Fold in the diced tomatoes, red kidney beans, white beans, and baked beans. Season to taste with salt and pepper, and then reduce the heat to a simmer.
- Allow the chili to simmer for at least 30 minutes before serving.
- Add hot sauce to taste if you prefer a spicier chili, serve alongside cornbread and top with your choice of red onions, scallions, sour cream, or cheddar cheese.
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