Fall Turkey Chili With Pumpkin Cornbread Recipe!
How To Make Turkey Chili With Pumpkin Cornbread…
Soups, stews and chilis are the very best this time of year. They are simple to throw together and are a delicious, hot meal during the cooler, crisp months. Chili is a favorite in our home and today I am sharing how to make turkey chili with a side of pumpkin cornbread. I am joining Kristen from Ella Claire & Co. for these yummy recipes so make sure to check them all out down below!
This recipe is so easy to pull together. For the chili you will need:
- 1 diced onion
- 1 tbs. oil (I use avocado)
- 6 cans of canned beans (I used 4 pinto, 1 black bean, and 1 kidney bean
- 2 lbs. of ground turkey meat
- 2 chili packets (I use Siete brand mild taco seasoning)
- 2 cans of diced tomatoes
- 1 teaspoon cinnamon (gives it that extra fall taste)
- 1 cup chicken stock (truthfully I eyeball this depending on how thick or soupy you like your chili so do a little at a time)
- salt to taste
Cornbread
- Cornbread mix
- 1/4 cup canned pumpkin
- 1 tsp. pumpkin pie spice (you can always add more if you want it to have extra flavor)
To make this chili you will start by warming the oil, sautéing the onions on low medium heat. Once cooked set the onions aside and begin cooking the turkey. Make sure to drain/rinse the beans too. When the turkey is fully cooked you can add back in the onions, the beans, the tomatoes, seasonings and chicken stock in a big pot. Cook on low heat until it has cooked up and is infused with all the flavors. I did mine for at least an hour.
While the chili is cooking mix your cornbread per the instructions, although I omitted half of the oil because I knew I was adding the pumpkin. So I suggest cutting the oil or butter a bit. Mix things up well and cook according to the instructions. This should make the cornbread extra moist.
We topped our cornbread with butter and honey… It was so good!
It paired perfectly with the chili! I hope you enjoy as you get ready for this fall season.
Don’t forget to visit my friends sharing their recipes down below too!
Minestrone Soup by Ella Claire & Co. | White Chicken Chili by Freutcake | Split Pea & Pumpkin Soup by French Country Cottage
Turkey Chili with Pumpkin Cornbread by Zevy Joy | Tomato Basil Soup by Inspired by Charm | Easy Chicken Tortilla Soup by Handmade Farmhouse
I use ground turkey when I make chili because I don’t eat beef.
I also use a combination of beans: dark kidney, light kidney, pinto, black and navy beans.
I agree about the cinnamon. It adds a lot of flavor and most of the time people don’t even realize that it’s in the chili.
The soups look and sound delicious. We are having our first cold snap here in Georgia and I have been thinking about soups and chili too!