Ingredients
Scale
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 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) diced tomatoes with juices
- 2 cups low-sodium 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 black pepper to taste
- Optional toppings: sour cream, shredded cheddar, cilantro, avocado
Instructions
- 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 vegetables are soft and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Add the ground turkey to the pot. Increase the heat slightly and cook the meat, breaking it up with a wooden spoon or spatula as it browns. Continue cooking until no pink remains. Drain any excess liquid if necessary to ensure the chili doesn’t become too greasy.
- Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Toast the spices for about a minute to release their oils. Pour in the diced 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 and simmer for 30 to 40 minutes, stirring occasionally to prevent sticking.
- Taste the chili and adjust the seasoning if needed. Ladle the hot chili into deep bowls. Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, some sliced avocado, and a handful of shredded cheddar cheese. Serve with warm cornbread or tortilla chips on the side.
- Cook Time: 60 minutes