I just made this for dinner and loved it! It doesn’t take very long to make at all. I love the fall flavors of cinnamon and pumpkin, I can’t wait to try it again this fall! Next time I may add some lentils or kidney beans for a little more texture. Tonight I served it with this recipe for Grain-Free Cornbread.
We usually think of pumpkin puree just in desserts or breads around Thanksgiving time. It actually has a lot of health benefits and is great in main dishes throughout the year as well. You don’t need to bake a whole pumpkin for the health benefits, eating canned pumpkin puree from the can is just as beneficial. It is loaded with fiber- which we all know works wonders for our digestive systems. It is also high in iron, Vitamin A, Vitamin E, and potassium which all help keep our immune system strong and healthy. Studies have also shown that eating pumpkin helps reduce inflammation which may help to prevent many chronic diseases.
4 cups yellow onion, chopped
8 cloves garlic, chopped
1 lb ground turkey
2 – 15 oz cans of fire-roasted tomatoes (low sodium)
2 cups pumpkin puree
1 cup vegetable broth
2 Tbsp honey
4 tsp dried oregano
2 tsp chili spice
1 tsp ground cinnamon
1 tsp sea salt
(~ 1 Tbsp olive oil for sautéing)
1. In a large pot, saute the onions and garlic with oil for about five minutes.
2. Add the ground turkey and break it up with a spatula as it cooks for about five more minutes.
3. Add the rest of the ingredients and bring to a simmer while stirring.
4. Allow to simmer uncovered for about 15 minutes.
5. Add more broth if you prefer a thinner consistency.
6. Serve and enjoy!