Ingredients
Scale
- 2 lbs Lean Ground Turkey or 93% Lean Ground Beef
- 1 large Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 can (15 oz) 100% Pure Pumpkin Puree (not pie filling)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Kidney Beans, drained and rinsed
- 1 can (28 oz) Crushed or Diced Tomatoes
- 2 cups Low-Sodium Chicken or Vegetable Broth
- 2 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Salt and Black Pepper (to taste)
- 1 tbsp Olive Oil
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Brown the Protein: Add the ground turkey or beef to the pot. Use a wooden spoon to break the meat into small crumbles. Cook the meat until it is completely browned and no pink remains. If you are using a higher fat content meat, feel free to drain any excess grease from the pot at this stage to keep the meal lean.
- Combine and Simmer: Pour in the pumpkin puree, black beans, kidney beans, crushed tomatoes, and broth. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything thoroughly until the pumpkin is fully incorporated into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 to 40 minutes to allow the flavors to meld together.
- Portion for Meal Prep: Once the chili has thickened to your liking, remove it from the heat. If you are meal prepping, let the chili cool slightly before transferring it into airtight containers. Divide the chili into six equal portions. Store them in the refrigerator for up to five days or in the freezer for up to three months.
- Cook Time: 60 minutes