Ingredients
Chili
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 pound lean ground turkey
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups peeled fresh pumpkin cut into 1/2-inch cubes
- 1 cup plain pumpkin purée
- 1 28-ounce can diced tomatoes with juices
- 1 15-ounce can black beans rinsed and drained
- 1 15-ounce can kidney beans rinsed and drained
- 1 cup low-sodium chicken broth
- 1 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper
To serve
- 2 tablespoons chopped cilantro optional
Equipment
- Large heavy pot or Dutch oven
- Food thermometer
- Wooden spoon
Instructions
Cook the chili
- Heat oil in a large pot over medium heat. Cook onion and bell pepper for 5 minutes, stirring, until softened. Add garlic and cook 30 seconds.
- Add ground turkey and break it into small crumbles. Cook until no raw patches remain, about 7 minutes. Stir in chili powder, cumin and smoked paprika.
- Add diced pumpkin, pumpkin purée, tomatoes with juices, black beans, kidney beans, broth, salt and pepper. Bring to a gentle simmer. Cook partly covered for 25 to 30 minutes, stirring occasionally, until pumpkin is fork-tender and chili thickens.
- Check several turkey crumbles with a food thermometer; they must reach 165°F (74°C). Taste for salt and spice, ladle into six bowls and add cilantro if desired.
Nutrition
Calories: 365kcalCarbohydrates: 42gProtein: 28gFat: 9gSaturated Fat: 2gSodium: 690mgFiber: 11gSugar: 9g
Notes
Pumpkin cubes should be fork-tender but still hold their shape. Use plain purée, not pumpkin pie filling. Ground turkey must reach 165°F (74°C). If chili thickens too much, add broth a few tablespoons at a time. Nutrition and cost are estimates.
