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) 100% pure pumpkin puree (not 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 chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon (optional, for warmth)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and red bell pepper, sautéing for about 5 minutes until the vegetables soften. Add the ground turkey to the pot. Break the meat apart with a wooden spoon and cook until it is browned and no longer pink. Stir in the minced garlic and cook for an additional minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Let the spices toast with the meat for a minute to release their oils. Pour in the pumpkin puree, crushed tomatoes, black beans, kidney beans, and broth. Stir everything together until well combined. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, allowing the flavors to meld and the chili to thicken.
- Taste the chili and adjust the seasoning if necessary. If the chili is too thick, add a splash more broth. Ladle the hot pumpkin turkey chili into bowls. Top with your favorite fixings, such as a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, or fresh cilantro. Serve alongside warm cornbread or tortilla chips for the perfect meal.
- Cook Time: 50 minutes