Pumpkin Turkey Chili
Lean ground turkey simmered with pumpkin puree, fire roasted tomatoes, beans, and warm spices into a thick fall chili.
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 2 tbsp neutral oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 lb ground turkey
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 15 oz fire roasted diced tomatoes
- 15 oz pure pumpkin puree not pie filling
- 15 oz kidney or black beans drained and rinsed
- 4 cup low sodium chicken broth
- ½ tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Cook the onion. Soften the onion in hot oil for 5 minutes over medium heat.
- Brown the turkey. Add the garlic and turkey and cook for 6 to 8 minutes until no pink remains.
- Toast the spices. Stir in the chili powder, cumin, and paprika for 1 minute.
- Add the cans and broth. Mix in the tomatoes, pumpkin, beans, broth, salt, and pepper.
- Simmer. Cook partly covered for 25 minutes until thick and serve hot.
Notes
Substitutions: Skip the turkey for a meatless pot and add a second can of beans.
Tips: Use pure pumpkin puree, not pie filling. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.