This is by far one of my favorite fall recipes!
It’s Pumpkin season AND Chili season, so why not combine the two!!
To be perfectly honest, I did not create this recipe. The first time I tried it was at the American Spoon store in Petoskey, Michigan one fall weekend and I was in love!!
There is one catch to using their recipe, and that is it uses their products specifically. While I do love their stuff, I’m not always able to go to one of their stores to get the supplies I need.
Also, I’m eating cleaner now a days and I don’t want all the sugar that can sometimes be found in their preserves. So I adapted their recipe and made it my own. I’ll include a link to the original recipe at the bottom of the page, just so you can take a look.
I’m always playing around with this recipe as well. It’s fun to find unique salsa’s that will add interesting flavors.There’s a popular one that’s cherry and peach. Cherry’s add a really great flavor to this dish, so grab some if you find it.
We also found a great raspberry chipotle roasting sauce from Knaebe’s apple orchard up in Rogers City that I added instead of the chili in adobo.
You can also made this recipe in my InstaPot and it took all of about 45 minutes start to finish!! The InstaPot is my new favorite kitchen tool! If you don’t have one, I highly recommend you picking one up!
- 2 Tbsp EVOO
- 1 lg onion, diced
- 1 clove garlic, minced
- 1½ pounds ground turkey
- 2 (15 oz) cans Great Northern or cannellini beans, drained
- 1 (28 oz) can stewed tomatoes
- 1 Container Peach Salsa
- 1 C Pure Pumpkin
- 1 chili in adobo sauce, chopped
- 1 zucchini (optional)
- 3 C Spinach (optional) -blended with a couple Tbsps of water
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon unsweetened cocoa powder
- Heat EVOO and saute onion for 5 minutes
- Add garlic and cook for 2 more minutes.
- Add in ground turkey and saute until lightly browned
- Add remaining ingredients, bring to boil, reduce heat and simmer for 30 min & serve immediately.
- If you have picky eaters, blend the beans and any other ingredients kids may not like.
- Always blend the Spinach before adding. It may change the color a bit, but you won't taste it and it's a great way to add extra veggies.
- SERVE WITH -
- Shredded cheese
- Plain Greek Yogurt
- Chopped Avocado
If you are making this in your InstaPot, I saute my onions and garlic in the pot first on the saute setting, then add the meat and brown it. After that I switch to manual setting and add everything, stirring really good and then set it for 25 minutes. Easy Peasy!
Here is the original recipe from American Spoon. Not a ton of differences, but usually when I make this recipe I double it and freeze the leftovers. It’s part of my meal prep routine.
I hope you love this recipe as much as we do! I would love to hear you review of it! So when you make it, do me a favor and comment below! What did you substitute? What fun salsa did you use?
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Jen Leppert is a Full time Mom, Wife, Mountain Girl and fitness coach who works with clients to help them reach their goals. Jen struggled with back pain, boring exercises, and plateaus in her progress for years until she discovered the solution that helped her lose over 30 pounds, over 2 pants sizes and keep it off . Whether you need to lose a lot of weight or a little, or need a way to get out of your rut, or if you want to make an income helping others reach their goals, Jen will help you get the results that you deserve. It is never too late to start. – Click Here to get started!