Description
Experience the ultimate seasonal comfort with this Turkey Pumpkin Chili. By combining lean ground turkey with the earthy, velvety texture of pumpkin puree, this dish creates a harmonious blend of savory spices and natural sweetness. It is a nutritious, high-protein meal that is quick to prepare for busy weeknights yet bold enough for casual gatherings, keeping you warm and satisfied on the crispest of evenings.
Ingredients
2 tablespoons olive oil
1 cup diced white or yellow onion
1 cup diced green bell pepper
1 jalapeño, deseeded and minced
2 cloves garlic, minced
1 pound lean ground turkey
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon dried oregano
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup chicken or vegetable broth
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, green bell pepper, and jalapeño, cooking until softened.
Stir in minced garlic and cook for one minute until fragrant.
Add the ground turkey, breaking it up with a spoon, and cook until browned.
Stir in chili powder, cumin, smoked paprika, cinnamon, and oregano, coating the meat thoroughly.
Pour in the pumpkin puree, beans, diced tomatoes, and broth.
Bring the mixture to a simmer, then reduce heat to low and cover.
Simmer for 20 minutes to allow flavors to meld.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili often tastes better the next day as the spices have more time to mend. Top with fresh cilantro, avocado slices, or a dollop of sour cream if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 26g
- Cholesterol: 65mg