Description
Hearty turkey pumpkin chili brings warmth to autumn gatherings with its rich, comforting blend of seasonal spices. Packed with protein and flavor, this dish offers a delightful twist on classic chili that satisfies you from the first spoonful.
Ingredients
Scale
Protein:
- 1 pound ground turkey
- 1 can (15 ounces) black beans
- 1 can (15 ounces) kidney beans
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 ounces) pumpkin puree
- 1 can (14.5 ounces) diced tomatoes
Liquids and Seasonings:
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 2 tablespoons olive oil
- salt (to taste)
- pepper (to taste)
Instructions
- Warm olive oil in a spacious pot over medium-high heat, sautéing diced onions until translucent and softened.
- Introduce minced garlic and quickly sauté for 30-45 seconds, releasing aromatic flavors.
- Incorporate ground turkey, methodically crumbling the meat with a wooden spoon and cooking until completely browned and no longer pink.
- Sprinkle chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper into the mixture, stirring vigorously to distribute spices evenly and activate their robust flavors.
- Pour in pumpkin puree, diced tomatoes, black beans, kidney beans, and chicken broth, thoroughly mixing all ingredients to create a harmonious base.
- Elevate heat to achieve a rolling boil, then immediately reduce to low, allowing chili to simmer uncovered for 35-45 minutes, enabling flavors to meld and liquid to slightly reduce.
- Calibrate seasoning with salt and pepper, tasting and adjusting to personal preference.
- Ladle steaming chili into serving bowls and garnish with optional toppings like shredded cheese, dollop of sour cream, or freshly chopped green onions.
Notes
- Swap out ground turkey for plant-based crumbles to create a vegetarian version that’s equally hearty and delicious.
- Reduce cayenne pepper for a milder chili or increase for extra heat, tailoring the spice level to personal preference.
- Make ahead and freeze in portions for quick weeknight meals, as the flavors intensify and develop when stored overnight.
- Use low-sodium chicken broth and canned beans to control salt content for those watching their sodium intake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 55 mg