Yield: 6
Turkey Pumpkin Chili
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Ingredients
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves
- 1 jalapeno pepper, seeded and minced (optional)
- 1 lb ground turkey
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp dried oregano
- 1 cup vegetable broth
- 1 28-oz can tomato
- 2 cups pumpkin puree
- 2 15-oz can mixed beans, drained and rinsed
- Salt and pepper, to taste
- 1 cup sour cream, for serving
- 2 green onions, for serving
Instructions
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion and red bell pepper and cook until they begin to soften, about 3 minutes. Add the garlic and jalapeño and cook until they become fragrant, about 30 seconds. Add the ground turkey and cook, breaking it up with the side of a spoon, until it is no longer pink, about 7 minutes. Add the broth, crushed tomatoes, diced tomatoes, pumpkin puree, and beans. Mix well. Bring the mixture to a boil then reduce the heat to low. Cover and allow the chili to simmer for at least 30 minutes. Season with salt and pepper.
- Serve immediately with sour cream and green onion or store in the refrigerator for up to 3 days.
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