Ingredients
Scale
- 1 lb lean ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) 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 tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Sauté the Aromatics and Turkey: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles with a wooden spoon. Once the meat is no longer pink, add the diced onion, bell pepper, and minced garlic. Sauté for about 5 to 7 minutes until the vegetables have softened and the onion is translucent.
- Step 2: Season and Simmer: Stir in the chili powder, cumin, smoked paprika, and cinnamon, coating the meat and vegetable mixture evenly. Let the spices toast for one minute until fragrant. Pour in the crushed tomatoes, pumpkin puree, broth, black beans, and kidney beans. Stir everything well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally to prevent sticking.
- Step 3: Seasoning and Serving: Taste the chili and add salt and pepper as needed. If the chili is too thick, add a splash more broth; if you prefer it thicker, simmer uncovered for another 5 minutes. Ladle the hot pumpkin chili into deep bowls. Top with your favorite garnishes like Greek yogurt, sliced avocado, fresh cilantro, or toasted pumpkin seeds for a nice crunch.
- Cook Time: 45 minutes