Ingredients
Scale
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 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 (plus more to taste)
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon cinnamon for extra warmth
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, stirring occasionally, until the onions are translucent and the peppers have softened.
- 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 cooked through. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the chili powder, cumin, smoked paprika, salt, pepper, and cinnamon (if using). Stir well to coat the meat and vegetables in the spices. Let the spices toast for about 1 minute to release their full aroma.
- Pour in the crushed tomatoes, pumpkin puree, black beans, kidney beans, and broth. Stir everything together until the pumpkin puree is fully incorporated into the liquid. The mixture should look thick and rich.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes. This allows the flavors to develop. If you prefer a thicker chili, simmer it uncovered for the last 10 minutes.
- Taste the chili and add more salt or pepper if needed. Once the flavors are to your liking, remove the pot from the heat and get ready to serve.
- Cook Time: 60 minutes
- Diet: Gluten-Free