Description
Hearty turkey pumpkin chili blends autumn’s warmth with robust flavors from Mexico. Savory spices and seasonal ingredients create a comforting meal you’ll crave during cooler months.
Ingredients
Scale
Meat:
- 1 pound (1 lb) ground turkey
Vegetables:
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
Canned Ingredients:
- 1 can (15 ounces) pumpkin puree
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups chicken broth
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt to taste
- Pepper to taste
Cooking Ingredient:
- Olive oil for cooking
Instructions
- Warm olive oil in a spacious Dutch oven over medium temperature, sautéing diced onions and bell peppers until they become translucent and slightly tender.
- Introduce minced garlic and allow it to release its aromatic essence for approximately 60 seconds.
- Incorporate ground turkey into the pot, methodically crumbling the meat while ensuring it browns evenly throughout.
- Sprinkle chili powder, cumin, paprika, cinnamon, salt, and pepper across the meat, stirring to distribute spices and develop deep flavor profiles.
- Pour pumpkin puree, diced tomatoes, black beans, and chicken broth into the mixture, thoroughly blending all components.
- Allow the chili to reach a gentle bubbling state, then reduce heat to low and let it simmer uncovered for 25-30 minutes, periodically stirring to prevent sticking and ensure even cooking.
- Taste and fine-tune seasonings as desired, creating a harmonious blend of flavors.
- Ladle the hot chili into serving bowls and garnish with preferred toppings like shredded cheese, chopped cilantro, or sour cream.
Notes
- Swap ground turkey with plant-based crumbles for a vegetarian version that maintains the hearty texture and protein.
- Enhance nutrition by adding extra vegetables like zucchini or spinach during the simmering stage for added vitamins and fiber.
- Control spice levels by adjusting chili powder and adding a dash of cayenne for heat lovers or reducing for mild palates.
- Batch cook and freeze portions for quick weeknight meals, ensuring the chili tastes even better after flavors meld overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 65 mg