This heartwarming Turkey Pumpkin Chili offers a delightful blend of lean ground turkey, robust spices, and the subtle sweetness of pumpkin, creating a creamy and satisfying dish perfect for a cozy evening.
Hearty Turkey Pumpkin Chili
This heartwarming Turkey Pumpkin Chili offers a delightful blend of lean ground turkey, robust spices, and the subtle sweetness of pumpkin, creating a creamy and satisfying dish perfect for a cozy evening.
Ingredients
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can (15 oz) pumpkin puree not pie filling
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (15 oz) kidney beans rinsed and drained
- 1 can (15 oz) black beans rinsed and drained
- 2 cups chicken broth
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 2. Add lean ground turkey to the pot. Break it apart with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
- 3. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until aromatic.
- 4. Pour in the pumpkin puree, diced tomatoes (with their liquid), rinsed and drained kidney beans, rinsed and drained black beans, and chicken broth. Stir well to combine all ingredients.
- 5. Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes to allow the flavors to meld. Stir occasionally.
- 6. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Notes
Top with shredded cheddar cheese, a dollop of Greek yogurt or sour cream, fresh cilantro, or crushed tortilla chips. This chili freezes well, making it great for meal prep. For a spicier kick, add a pinch of cayenne pepper or diced jalapeño.
