Pumpkin Turkey Chili

This is our new favorite meal.  It’s easy and delicious and the pumpkin gives the chili a smooth, slightly nutty flavor.   Decorate a bowl with green onions, avocado, tomatoes, cheese and a few crushed tortilla chips. 

pumpkin turkey chili

Pumpkin Turkey Chili
Pumpkin is a good source of Vitamin A and adds a nutty flavor to the chili
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  1. 2 Tbsp of coconut oil or extra-virgin olive oil
  2. 1 small onion, chopped
  3. 2 ounces of canned chopped green chilis
  4. 2 cloves of garlic, finely chopped
  5. 1 pound ground turkey
  6. 1 (14.5 ounce) can diced tomatoes, with their liquid
  7. 1 (15 ounce) can pumpkin puree
  8. 1 cup water
  9. 1/2 tsp of chili powder - I use chipotle chili powder
  10. 1 tsp of ground cumin
  11. 1/2 tsp salt
  12. Ground black pepper to taste
  13. 1 (15 ounce) can pinto beans, rinsed and drained
  14. Topping ideas
  15. Chopped Avocado
  16. Plain Greek Yogurt
  17. Tortilla Strips
  18. Small Heirloom Tomatoes
  19. Shredded Cheese
  20. Diced Green Onion
  1. Heat oil in a large pot over medium heat. Add onion and brown for about 5 minutes.
  2. Add in turkey and break into small pieces until fully cooked.
  3. Add in garlic and green chilis.
  4. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
  5. Cook for 30 minutes, stirring occasionally.
  6. Ladle into bowls, top as desired and enjoy.
  1. The amount of green chilis, chili powder and cumin can be adjusted to your taste.
  2. When browning up ground turkey, I do several pounds at once and then package in freezer bags - this makes the putting together of this dish in the future a breeze.
  3. You can do the same with onions.
  4. Leftovers breeze beautifully.
Adapted from Whole Foods Market
Adapted from Whole Foods Market
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Roasted Vegetables

Roasting vegetables brings out the natural sweetness.  The process creates a natural caramelization and works well with a variety of vegetables to use as a snack, on top of a salad, with eggs, etc.  I like to prepare 2 different pans – one with the faster cooking vegetables and another with root vegetables.   You can change up the flavoring by switching up the spices. Here is one idea.

Roasted Vegetables

Roasted Vegetables
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  1. Assortment of Vegetables (I like to use red potatoes with the skins on)
  2. Olive Oil (depends on amount of vegetables but start with 2-3 Tbsp)
  3. Salt & Pepper
  4. Oregano
  5. Cumin
  6. Tumeric
  1. Heat oven to 400 degrees.
  2. Prepare baking sheet with parchment paper.
  3. Cut in appropriate sizes for even cooking.
  4. Mix olive oil and seasonings in large bowl.
  5. Add in cut vegetables.
  6. Using hands coat all vegetables with oil mixture.
  7. Spread on prepare pan.
  8. Cook for 20 minutes and turn vegetables. Cook for another 20 minutes.
  9. Vegetables should be browned but not charred.
  1. I have left the amount of spices off - start with small amounts and add more to taste.
  2. Quarter brussel sprouts, leave mushrooms bigger than carrots.
  3. I like to do two pans - one for faster cooking veggies and one that has root vegetables (potatoes with skin on, beets, onions, carrots.
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Roasted Vegetables - Root
Here is a picture of the root vegetables – these may take a little longer to cook.

Roasted Vegetables - dual
Both pans ready to go into the oven.

My favorite product when making this dish – Precut Parchment Paper Sheets  They come in a package of 100 for around $16.00 and come in so handy when using baking pans and sheets.  They are also good for using on top of  your counter to prep food or cooking fish and veggies.

These vegetables also freeze well for future use.  I like to divide them up into smaller portions so I have available for lunches at work.


Smoothie Freezer Organization

This morning I was given a bag of fresh cherries.  Since I already had cherries in the refrigerator I decided to use the gift for smoothies.  So I sat watching a cooking show on Channel 8 and took the pits out.  I then laid them out on a parchment paper lined cookie sheet and placed them in the freezer.  Several hours they were ready to add to my smoothie freezer basket. 

smoothie organization 2014

Smoothies are my “go to” breakfast. I have my freezer smoothie items stored in a basket from the Dollar Store that easily stores on a freezer shelf and slides out so I can place on the counter while I decide what type of smoothie I want to make. I also keep small containers of chia, hemp and flax seed in this area with a set of measuring spoons. It is such a timesaver to have the items together and allows me to easily see what I am running low on. Using even 1/2 cup of frozen fruit will not only add flavor but acts the same as if you were adding ice cubes to thicken. One of the best dollars I’ve spent.

Freezing Cherries

Freezer Cleanup
Smoothie basket on shelf in freezer – can you tell my husband likes Van’s Gluten Free Waffles?

Bananas - Freezing
Freezing Bananas

Looking for Smoothie Recipes – Click Here and search for smoothies

My Favorite Items for Making Smoothies

Bella Rocket – a small personal size.  I’ve owned two of these over the years and think they work as well as some of the more expensive products available.

Waring Blender – my blender is an older model of this one – love it.

VitaMix  – This is king of blenders and has the power to make nut butters, soups and of course smoothies

Here are my favorite protein powders:

Vega Vanilla

Vega Chocolate

Sun Warrior Vanilla

Sun Warrior Chocolate

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