Ingredients
Scale
- 2 lbs extra lean ground turkey or 93% lean ground beef
- 1 medium yellow onion, diced
- 1 large bell pepper (any color), chopped
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken or beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon (the secret ingredient!)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until they begin to soften. Add the ground meat to the pot. Break it apart with a wooden spoon and cook until it is no longer pink. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
- Lower the heat to medium. Add the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper directly to the meat mixture. Stir well to coat the meat in the spices. Pour in the pumpkin puree, crushed tomatoes, black beans, kidney beans, and broth. Stir everything together until the pumpkin is fully incorporated into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally.
- Taste the chili and adjust the salt or spices if necessary. If the chili is too thick, add a splash more broth. Ladle the hot chili into deep bowls. Garnish with your favorite high-protein toppings, such as a dollop of plain Greek yogurt (a great sour cream substitute), a sprinkle of shredded sharp cheddar cheese, or fresh cilantro. Serve immediately while hot.
- Cook Time: 50 minutes