Ingredients
Scale
- 1 lb ground turkey (93% lean is recommended)
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) pure pumpkin puree
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon (optional, for depth)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook for about 5 to 7 minutes until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pot with the vegetables. Use a wooden spoon to break the meat into small crumbles as it cooks. Continue cooking until the turkey is no longer pink and is fully browned through.
- Stir in the chili powder, ground cumin, smoked paprika, cinnamon, salt, and black pepper. Mix well so that the meat and vegetables are evenly coated. Let the spices toast for about 1 minute to release their natural oils and enhance the flavor.
- Pour in the pumpkin puree, black beans, diced tomatoes (including the liquid), and the broth. Stir everything together until the pumpkin is fully incorporated into the liquid. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low. Cover the pot partially and let it simmer for 20 to 25 minutes. This allows the flavors to meld and the chili to thicken to the perfect consistency. Taste and adjust seasonings if necessary before serving.
- Cook Time: 45 minutes
- Diet: Healthy, Weight-loss friendly, Low-calorie