Ingredients
Scale
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 bell pepper (red or orange), diced
- 3 cloves garlic, minced
- 1 can (15 oz) 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
- 1 cup 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
- Optional toppings: Sour cream, shredded cheddar, cilantro, or sliced jalapeños
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft and the onions are translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let the garlic burn.
- Add the ground turkey to the pot. Use a wooden spoon to break the meat into small crumbles as it cooks. Continue cooking until the turkey is no longer pink. Drain any excess liquid if necessary, though lean turkey usually produces very little. Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper, allowing the spices to toast with the meat for about two minutes.
- Pour in the crushed tomatoes, pumpkin puree, 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 the pot and let it simmer for 20 to 25 minutes. This allows the flavors to meld and the chili to thicken to your desired consistency.
- Ladle the hot chili into deep bowls. Top each serving with a dollop of sour cream, a sprinkle of fresh cilantro, and a handful of shredded cheese. Serve alongside warm cornbread or tortilla chips for the perfect crunch.
- Cook Time: 50 minutes