Turkey Pumpkin Chili Recipe
Pumpkin and chili? Absolutely. This unexpected combination creates a smooth, savory, and satisfying dish loaded with protein and fiber. Turkey Pumpkin Chili is the perfect way to shake up dinnertime.
Servings: 6 servings
Calories: 248kcal
Ingredients
- 2 tbsp olive oil
- 1 pasilla chili pepper diced
- 1 large red bell pepper diced
- 1 medium red onion diced
- 4 cloves garlic minced
- 1 lb ground turkey chicken or extra lean ground beef work too
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 teaspoon chili powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp oregano
- 2/3 cup pumpkin purée
- 1/2 cup tomato sauce
- 3 tablespoons tomato paste
- 1 (14.5 oz) can petite diced tomatoes I used fire-roasted
- 4 cup low-sodium chicken stock or vegetable broth
- 1 (15 oz) can great northern beans
- 1 (15 oz) can black beans
- 1/2 (15 oz) can dark red kidney beans
Instructions
- 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 the sauce from burning.
- Pour in the chicken stock, then add the beans. Bring to a simmer, then reduce the heat to medium-low and allow it to cook for 1 hour.
- Remove from the heat and serve as is or with desired toppings.
Notes
-This has rich flavor without being too spicy. For more heat, add 1 diced jalapeño and stir it in while cooking.
To STORE, let the Pumpkin Chili Turkey cool to room temperature before transferring it to an airtight container. Refrigerate for 3–4 days.
For FREEZING, portion the chili into airtight containers or freezer-safe bags, leaving a little space at the top for expansion. Freeze for 2–3 months. Label the containers with the date for easy tracking.
To REHEAT, thaw frozen chili overnight in the refrigerator if needed. Defrost in the microwave, then heat either in the microwave or on the stovetop over medium heat, stirring occasionally until the chili is hot. If the chili has thickened, add a bit of broth or water to loosen it.
Nutrition
Serving: 6serving | Calories: 248kcal | Carbohydrates: 17g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 679mg | Potassium: 757mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7506IU | Vitamin C: 43mg | Calcium: 64mg | Iron: 3mg
