Turkey Pumpkin Chili: The Best Cozy Dish for Fall Evenings
This Turkey Pumpkin Chili is the best cozy dish for fall evenings, combining turkey and pumpkin for a hearty meal.
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- ½ medium onion chopped
- 3 cloves garlic minced
- 1 pound lean ground turkey (use turkey thigh)
- 1 small green bell pepper chopped
- 1 14 fluid ounce can diced tomatoes with juices
- 1 14 fluid ounce can pumpkin puree
- 1 14 fluid ounce can white (cannellini) beans drained
- 1 14 fluid ounce can red kidney beans drained
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon cayenne pepper optional
- 1 cup chicken broth
- Salt & pepper to taste
- Garnish (optional): Mexican cheese blend, cilantro, sour cream/Greek yogurt, avocado, etc.
Instructions
- In a soup pot over medium-high heat, sauté the onion with the olive oil for 5 minutes.
- Add the garlic and ground turkey and continue cooking, breaking the meat up with your spoon, for another 5 minutes.
- To save time, during steps 1 and 2 I like to prep the other ingredients since you only need to stir periodically.
- Add the remaining ingredients to the pot and give it a good stir. Increase the heat to high, and just when it starts to boil, reduce the heat so it's simmering. Cook the chili for 10-15 minutes, stirring periodically.
- Serve as-is or with desired toppings.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 40mgIron: 3mg
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