Make this easy, one-pot turkey and pumpkin chili. It combines ground turkey with pumpkin puree and smoky spices for a hearty, comforting meal perfect for cool weather.
Author:Sofia Hartwell
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound ground turkey
1 large onion, chopped
2 cloves garlic, minced
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup chicken broth
2 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the pumpkin puree, diced tomatoes (with their juice), kidney beans, black beans, and chicken broth.
Add the chili powder, smoked paprika, cumin, oregano, and cayenne pepper, if using. Stir well to combine all ingredients.
Bring the chili to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for at least 20 minutes, stirring occasionally, to allow the flavors to meld.
Taste the chili and adjust seasoning with salt and pepper as needed before serving.
Notes
For a creamier texture, stir in 1/4 cup of cream cheese or heavy cream during the last 5 minutes of cooking.
Serve this chili topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
If you prefer a different protein, substitute ground beef or ground chicken for the turkey.