Turkey Pumpkin Chili
Nothing screams fall more than a cozy bowl of chili and this pumpkin turkey chili makes for such a good nutritious and flavorful fall meal! You're sure to love it even more then next day for leftovers.
Equipment
- 1 dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 knife
Ingredients
- 2 tbsp. olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1⅓ pounds ground turkey
- 1 28 oz. can diced fire roasted tomatoes with liquid
- 1 15 oz. can pumpkin puree
- 1 medium bell pepper, diced
- 1 can black beans
- 1 cup low-sodium chicken or vegetable broth
- 2 tbsp chili powder
- 2½ tsp ground cumin
- 1 tsp kosher salt
- ½ tsp ground black pepper
Toppings Inspiration
- sliced avocado
- microgreens
- cilantro
- pumpkin seeds
- sliced jalapeno
- plain greek yogurt
- shredded cheese
Instructions
- Coat a large pot or Dutch oven with olive oil over medium-high heat.
- Add the onion and bell pepper and sauté, stirring occasionally, for about 5 minutes, or until the onion softens.
- Add the garlic, and cook until fragrant, about 30 seconds.
- Add the ground turkey and use a spatula to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until no longer pink.
- Add pumpkin puree, diced tomatoes, broth, chili powder, cumin, black pepper, stir together until well combined.
- Reduce heat to low, cover and simmer for 20 to 30 minutes, stirring occasionally.
- Top with your toppings of choice and enjoy! Store leftovers in the fridge for up to a week.