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December 6, 2012

Pumpkin spiced chili, from More Than Burnt Toast

Pumpkin spiced chili, from More Than Burnt Toast (on Soup Chick).

If you've stocked up on canned pumpkin purée while it's plentiful in the markets in the Fall, you're going to find everything else you need to make this pumpkin spiced chili, from Val at More Than Burnt Toast, right in your pantry. The inspiration for this dish came from a recipe in a newsletter, and Val adapted here and there. The result is a chili with real body, yet not heavy. Ground turkey, beans, pumpkin and plenty of spicy chile pepper will make your heart sing.

Get the recipe for pumpkin spiced chili from More Than Burnt Toast.

More on Soup Chick:
Turkey, kale and butternut squash soup
Chile con carne, from What's Cooking Mexico?

Comments

1
Posted by: Shirley @ gfe | December 6, 2012 at 06:06 AM

That looks like a good one, Lydia! It's naturally gluten free, too. :-) Thanks for sharing it with us. I'll share it later on my gfe page.

Shirley

2
Posted by: Lydia | December 6, 2012 at 07:23 PM

Shirley, thanks for sharing. I'm always glad to feature naturally gluten-free recipes.

3
Posted by: bellini | December 11, 2012 at 11:29 PM

This really was a fantastic chill. It was such a nice surprise to see it featured here on Soup Chick.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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