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Turkey Pumpkin Chili

Turkey Pumpkin Chili Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce
  • 1 (15 oz) can pumpkin puree
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • Toppings: sour cream, diced avocado, fresh cilantro, lime wedges

Method
 

  1. Heat oil in a large pot over medium-high heat. Add turkey and cook, breaking it up, until browned, about 5 minutes. Remove to a plate.
  2. Add onion and bell pepper to the pot and cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds more.
  3. Sprinkle chili powder, cumin, smoked paprika, and salt over the vegetables. Stir 1 minute until fragrant. Add minced chipotle and adobo sauce.
  4. Return turkey to the pot. Stir in pumpkin puree, diced tomatoes (with juices), drained beans, and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook 20 minutes, stirring occasionally, until thick.
  5. Ladle into bowls and top with sour cream, avocado, cilantro, and a squeeze of lime.

Notes

The chili thickens as it cools. For a looser consistency, add a splash more broth when reheating. To control heat, start with half a chipotle pepper and taste before adding more.