Pumpkin Carrot Chili

Pumpkin Carrot Chili

Cozy up with a hearty bowl of Pumpkin Carrot Chili! Made with ground turkey or beef, tender beans, tomatoes, and Cerebelly Carrot Pumpkin Purée, this family-friendly recipe brings together comforting fall flavors in one easy meal. Perfect for chilly evenings, family dinners, or meal prepping ahead of a busy week, this chili is a delicious way to bring a little extra veggie goodness to the table.

Pumpkin Carrot Chili Recipe

Servings

6

Prep Time

15 minutes

Cook Time

35 minutes

Pumpkin Carrot Chili

Ingredients

  • 1 Tbsp olive oil
  • 1 lb lean ground turkey or beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 tsp mild chili powder
  • 1 tsp ground cumin
  • 1 can (28 oz) crushed tomatoes (no sugar added)
  • 2 cans (15 oz each) low-sodium kidney or black beans, drained and rinsed
  • 2 pouches Cerebelly Carrot Pumpkin Purée
  • ½ tsp salt

Directions

  1. Heat the oil in a Dutch oven over medium-high heat. Add the meat, onion and bell pepper and cook for 7-8 minutes, breaking up the meat, until browned and cooked through (165°F for turkey, 160°F for beef).

  2. Stir in the chili powder and cumin and cook for 1 minute.

  3. Add the tomatoes, beans and both pouches. Simmer, partially covered, for 20-25 minutes, stirring occasionally.

  4. Set aside a portion for younger babies before salting, and mash the beans in that portion. Season the rest with the salt.

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