Turkey Pumpkin Chili
This turkey pumpkin chili is full of rich ground turkey, beans, pumpkin, and a little jalapeño kick!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion peeled and diced
- 1 green bell pepper seeded and diced
- 1 jalapeno pepper desseded and diced
- 4 cloves garlic minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 15 ounce can fire-roasted diced tomatoes
- 15 ounce can pumpkin puree
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can black beans drained and rinsed
- 2 cups chicken stock
Instructions
- Set a large (5-6 quart) soup pot over medium-high heat and add olive oil to the pot.
- When the oil is hot add in the onions, bell pepper, and jalapeno pepper.
- Cook for about 5 minutes or until the onion starts to become translucent. When this happens add in the garlic and cook for about 1 minute or until the garlic is fragrant.
- Add in the ground turkey and using the blunt end of a spatula break up the meat and brown.
- Stir in the ground spices and stir to combine. Continue cooking until the turkey is no longer pink.
- Stir in the tomatoes, pumpkin puree, beans, and chicken stock.
- Bring to a boil, and reduce heat to low, and simmer for 30 minutes.
- If the chili becomes too thick add more chicken stock.
- Serve with your favorite toppings such as avocado, sour cream, shredded cheese, green onions, etc.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 29g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 609mg | Fiber: 9g | Sugar: 7g