Pumpkin Turkey Chili
A perfect one-pot meal for cooler weather, this recipe can feed a crowd!
Equipment
- Dutch oven or large stock pot
Ingredients
- 1-2 tbsp olive oil
- 2 onions, diced
- 2 lbs ground turkey
- 1 tsp salt, or to taste
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp chipotle chili pepper, ground
- 3 bell peppers, diced orange, yellow, red, or a combination of colors
- 1 can pumpkin puree
- 2 cans pinto beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 qt chicken broth (4 cups)
Instructions
- Heat olive oil over medium heat in a large pot or Dutch oven. Cook onions until soft, stirring, about 4-5 minutes.
- Add ground turkey, salt, minced garlic, chili powder, cumin, and chipotle pepper. Stir until turkey is browned about halfway.
- Add bell peppers, stirring, until heated through and beginning to cook. Add pumpkin puree, beans, and chicken stock, mixing to combine.
- Lid the pot and bring to a simmer by increasing heat to medium-high. Reduce heat to low and simmer, covered, about 25 minutes, stirring occasionally.
- Ladle into bowls and serve with sour cream, cilantro, sliced red or green onion, cheese and sauce as desired.
Notes
Pumpkin turkey chili freezes well in freezer bags or other airtight containers. Use within 6 months of freezing.
Serve chili with a variety of toppings such as sour cream or yogurt, shredded cheese, sliced green or red onion, fresh lime, cilantro, hot sauce, and tortilla chips!