Sneaky Halloween Pumpkin Chili with GF Cornbread


We like to eat chili and cornbread on Halloween.  This version of chili is the perfect way to fill up on healthy veggies, beans, and turkey, before stuffing your face with candy!  Here’s the recipe for the chili:

1 Large Red Onion, Chopped Coarsely

6 Cloves of Garlic, Chopped Coarsely

1 Fennel Bulb, Chopped Coarsely

1/4 Cup Fresh Oregano (Optional)

1/4 Cup Fresh Basil (Optional)

1 12-16 Oz Bag of Pre-cut and Washed Cauliflower

Coconut Oil Spray for Sauteing

1 Large Can Stewed Organic Tomatoes

1 Can Organic Pumpkin Puree

1 Lb Lean Ground Turkey Meat

4 Cans of Red and/or White Beans

1 Cup Red Wine

1 Tsp Cinnamon

Chili Seasoning to Taste (I used about 2 Tbsp)

Salt and Pepper to Taste

Saute all the fresh herbs and veggies in a large pot or dutch oven until they are tender.  Add the can of tomatoes and pumpkin, and use your immersion blender, normal blender, or food processor to puree it all (that way the little people won’t know they’re eating so many veggies…this is why it’s sneaky!).  Mix in your turkey meat and bring mixture to a boil.  (Note: I added the turkey raw, because I’m short on time today.  You can cook it ahead of time, but if you add it raw make sure to cook it long enough to heat all the way through!)  Add the rest of the ingredients and stir well.  You do not have to drain the beans.  Simmer, covered, until you are ready to eat it (at least half an hour).  Serve on it’s own, or garnished with plain Greek yogurt, a little cheese, and roasted pumpkin seeds.  Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Social media & sharing icons powered by UltimatelySocial
%d bloggers like this: