Anti-Inflammatory Hearty Fall Chili
This anti-inflammatory chili recipe combines lean ground turkey or chicken, nutrient-dense sweet potatoes, black beans, kidney beans, and pumpkin puree with powerful spices like turmeric, ginger, and garlic for a hearty, immune-boosting meal perfect for fall.
Equipment
- Large pot or Dutch oven (for stovetop cooking)
- Wooden spoon or spatula (for stirring)
- Cutting board (for chopping vegetables)
- Chef’s knife (for dicing vegetables and mincing garlic/ginger)
- Grater or microplane (for grating fresh ginger)
- Can opener (for opening canned beans and tomatoes)
- Measuring spoons (for measuring spices)
- Measuring cup (for measuring broth and pumpkin puree)
- Ladle (for serving the chili)
- Slow cooker (if you choose to cook the chili in a slow cooker) optional
Ingredients
- 2 tsp olive oil
- 1 lb ground turkey or chicken
- 1 large sweet potato diced
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes
- 1 cup pumpkin puree
- 1 onion diced
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper optional
- 4 cups low-sodium chicken or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, add olive oil over medium heat. Sauté the onion, garlic, and ginger until softened.
- Add the ground turkey or chicken and cook until browned.
- Stir in the diced sweet potato, black beans, kidney beans, and diced tomatoes.
- Add the pumpkin puree, turmeric, cumin, smoked paprika, cinnamon, and cayenne pepper. Stir well.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 30-40 minutes until the sweet potatoes are tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Optional Slow Cooker Instructions:
- For the slow cooker version, after sautéing the onions, garlic, and ginger, and browning the meat in a skillet, transfer all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Video
Notes
Nutritional Information Per Serving:
Calories: 324
Fat: 4g
Carbohydrates: 40g
Protein: 32g
Servings: 6
Calories: 324kcal