Turkey Pumpkin Chili

Oddly enough I do not care for pumpkin spice anything or pumpkin pie, but I love anything made out of pumpkin without those spices.  Pumpkin pasta, pumpkin soup, pumpkin chili, pumpkin scones.  Just leave the spice out of it!

I found this recipe on the Family Style Food blog and had to try it right away.  It is very different from my Spicy Pumpkin Sausage Soup but I love it equally.  

Turkey Pumpkin Chili

• 3 TBS Extra Virgin Olive Oil
• 1 yellow onion, chopped
• 2 large carrots, chopped
• 3 garlic cloves, minced or grated
• 1 TBS ground coriander
• 1 TBS smoked paprika
• 1/2 TBS ground cumin
• 1/4 - 1/2 tsp crushed red pepper
• 1/2 tsp white pepper
• 1 tsp dried rosemary or thyme
• 2 pounds ground turkey
• 1 15 ounce can of pumpkin puree
• 2 15 ounce cans white cannellini beans 
• 2 cups chicken or vegetable stock
• Kosher salt 
• 1/2 cup coconut cream (NOT the sweetened kind!) 
• Toasted pumpkin seeds

Heat oil in a heavy soup pot or Dutch oven. When hot, add onions and carrots.  Cook until they start to soften.  Add the garlic and stir for another minute and then add all the spices except salt.  Give them a stir until they are combined with the vegetables and it smells amazing. Then add the turkey.  Cook until there is no more pink in the turkey, mixing well with the vegetables and spices.  Add the pumpkin, beans and stock.  Add about a tsp of salt and stir to combine.  Cook at a gentle simmer for about 25-30 minutes and then stir in the coconut cream (you can use heavy cream or half and half if you can tolerate dairy and don't have the coconut cream).  Adjust seasonings to taste.  Serve and garnish with toasted pumpkin seeds.  

Adapted from Family Food Style.