Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed or diced tomatoes
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional, for depth)
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. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add the ground turkey to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the turkey is no longer pink and is fully browned, which should take about 7 to 10 minutes.
- Stir in the chili powder, cumin, smoked paprika, salt, pepper, and cinnamon if using. Mix well so the spices coat the meat and vegetables, allowing them to toast slightly for a minute to release their oils.
- Pour in the pumpkin puree, diced tomatoes (with their juices), black beans, kidney beans, and broth. Stir everything together until well combined. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 to 40 minutes, stirring occasionally.
- Taste the chili after simmering. If you prefer a thinner consistency, add a little more broth. Adjust the salt or chili powder to suit your taste buds before serving hot.
- Cook Time: 60 minutes
- Diet: Gluten-Free