This clean eating pumpkin turkey chili recipe is perfect for chilly weather!
Getting settled into a new town is a lot of work. You have to open new bank accounts, get familiar with new grocery stores, learn your way around so you’re not getting lost every time you have to go to the post office, and just generally familiarize yourself with a place that is completely foreign. It ain’t no picnic.
Harder still, is meeting new people, especially when you’ve moved to a small town. People tend not to “let you in” as readily as they do in larger towns and cities. While the people are all very friendly, they tend to hold me at arms length simply because they haven’t known me for 40 years like they have their own neighbors.
I’ve done my share of pouting and being homesick. I’ve done my share of feeling lonely and wondering if I did the right thing by moving here. But now that I’m finally done feeling sorry for myself, I’m finding that the solitude can be very introspective if I take the time to enjoy it. And cooking… well… that’s all I seem to do anymore. But I love it, so no complaints here.
In fact, when the holidays hit and the canned pumpkin came in, I stocked up with as much pumpkin as I could afford. I try hard to buy enough through the season to last me all year long. I don’t always get enough, but most of the time I do.
I spent a nice morning in my kitchen feeling happy instead of lonely for the first time in about 5 months. It felt great, and the chili tasted amazing. Funny how our food turns out well when we’re in a good mood while preparing it. And as for me, I plan on finding some places to volunteer and hopefully find a play group for Mini Chef. I’ll just bring along some clean eating chocolate chip cookies. That ought to win them over!
More Healthy Chili Recipes
PUMPKIN TURKEY CHILI RECIPE:
Clean Eating Pumpkin Turkey Chili
- 1 tbsp. olive oil
- 1 ¼ lb. ground turkey
- 2 medium carrots, sliced
- 1 medium orange bell pepper (chopped fine)
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. ground cumin
- 15 oz. can pumpkin puree (not pumpkin pie filling)
- 15 oz. can tomato sauce (no or low sodium)
- 15 oz. can light coconut milk
- salt to taste after cooking
- In a large soup pot, brown turkey in the olive oil.
- Add in all other ingredients and simmer until the meat is fully cooked (about 20-30 minutes)
- Add salt to taste.