Description
A rich and creamy chili with coconut milk and pumpkin for a unique twist on a classic dish.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb ground turkey or chicken
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) coconut milk
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add ground turkey or chicken, cook until browned.
- Stir in pumpkin puree, coconut milk, black beans, and diced tomatoes.
- Season with chili powder, cumin, salt, and black pepper.
- Simmer on low heat for 20 minutes, stirring occasionally.
- Serve warm.
Notes
- For extra spice, add 1/4 tsp cayenne pepper.
- Use full-fat coconut milk for a creamier texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: pumpkin chili, coconut milk chili, creamy chili, easy chili recipe