Ingredients
Scale
- 1 lb lean ground turkey (93% or 99% lean)
- 1 can (15 oz) 100% pure pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes (fire-roasted preferred)
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon (the secret ingredient!)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes until the onions become translucent and the peppers soften. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Brown the Turkey: Add the ground turkey to the pot. Increase the heat slightly and use a wooden spoon to break the meat into small crumbles. Cook the turkey until it is completely browned and no pink remains. Season the meat directly with a pinch of salt and pepper during this process to build layers of flavor.
- Simmer and Serve: Stir in the pumpkin puree, diced tomatoes (with their juices), black beans, kidney beans, and broth. Add the chili powder, cumin, smoked paprika, and cinnamon. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes. This allows the pumpkin to meld with the spices and thicken the sauce. Taste and adjust seasoning before serving hot.
- Cook Time: 50 minutes