This chili is absolutely delicious, and the perfect fall dish. The step by step video instructions are on our instagram page under highlights. Click here to watch.
We like to start off by prepping all the ingredients. Dice the butternut squash, onion, sweet potato, bell pepper, and jalapeno pepper and set aside.
Add the EVOO to a large sauce pan on high heat and cook the ground turkey until browned. Once browned, remove from pot and set aside in a bowl.
Add onions and peppers to hot pot, salt generously, and brown on high heat. Place the turkey back into the pan and add all the other remaining vegetables.
Mix in pumpkin puree, tomato puree, diced tomatoes, and Pumpkin Nut Crumbs. Add a cup of water (or more, depending how thick you like your chili.)
Let pumpkin chili cook for two hours on low heat, or until the squash and potatoes are soft.
Plate in bowl and top with more Pumpkin Nut Crumbs and some fresh avocado. Serve with some warm cornbread and enjoy!