There's nothing better than a bowl full of chili on a cold day! My turkey pumpkin chili is flavorful and loaded with protein & fiber! It is the perfect Autumn-inspired recipe!
1pasilla chili pepperdiced
1large red bell pepperdiced
1medium red oniondiced
1lbground turkeychicken or extra lean ground beef work too
1/2tspground black pepper
1(14.5 oz) canpetite diced tomatoesI used fire-roasted
4cuplow-sodium chicken stockor vegetable broth
1(15 oz) cangreat northern beans
1(15 oz) can black beans
1/2(15 oz) candark red kidney beans
In a large pot set over medium-high heat, add the olive oil. When the oil is hot, add the peppers and onion. Cook until tender, about 3-4 minutes, then add the garlic and cook until fragrant, about 1 minute.
Add the ground turkey and cook for 4-5 minutes, then add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano. Stir and cook for 2 minutes or until fragrant.
Add the pumpkin puree, tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning.
Pour in the chicken stock, then add the beans. Bring to a simmer, then reduce heat to medium-low and allow to cook for 1 hour.
Remove from heat and serve as-is or with desired toppings.
-This has great flavor without being spicy. Try adding 1 diced jalapeño to really heat things up!